Prawn Balchao

Name: Prawn Balchao
Prep time: 40 h
Cook time: 12 min
Total time: 40 h 12 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: Groundnut Oil to deep fry prawns; Groundnut Oil to deep fry prawns; 1 kg/2¼ lb Prawns (small size); 10 Curry Leaves; 120 g/½ cup Tomatoes; 160 g/1 cup Onions; 150 ml/⅔ cup Groundnut Oil; 4 sticks Cinnamon (1-inch); 20 Whole Red Chillies; Salt; 10 g/2½ tsp Sugar; 3 g/1 tsp Black Peppercorns; 3 g/1 tsp Cumin seeds; 15 Green Cardamom; 15 Cloves; 150 ml/¾ cup Malt Vinegar; 10 g/1 Tbs Garlic; 30 g/3 Tbs Ginger

Preparation info

Serves:
4

Difficulty
Easy
Ready in
41 hr

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

The English loved it so much that they started bottling it as a pickle, but they added preservatives. This is how the real thing is made—it tastes best after it is allowed to ‘pickle’ for a day or two.

Ingredients

1 kg/2¼ lb Prawns (small size)
Groundnut Oil to deep fry prawns
150

Asia
India
Goa
Starter
Preserve
Pescatarian
Gluten-free

Method

Preparation

THE PRAWNS: Shell, devein, wash and pat dry. Heat oil in a kadhai to smoking point and deep fry prawns for 2 minutes. Remove.

THE VEGETABLES: Peel, wash and chop onions. Wash and chop tomatoes. Wash curry leaves.

THE PASTE: Peel garlic. Scrape, wash and roughly cut ginger. Put these and the remaining ingredients in a blend