Name: Shrimp Balchao (Shrimp in a sweet-and-sour gravy)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 teaspoon cumin seeds; 10 cloves garlic; 2 tablespoons sugar; 40 medium shrimp, shelled and deveined; 2-inch (5-cm) piece fresh ginger, chopped; 1 teaspoon table salt; 2 large tomatoes, chopped; 10 to 12 whole cloves; 2-inch (5-cm) cinnamon stick, broken; 1 cup (200 ml) malt vinegar or cider vinegar; 2 large onions, finely chopped; ¾ cup (150 ml) vegetable oil; 1 teaspoon black mustard seeds; 15 dried red chiles, stemmed and broken in half

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This dish from coastal Goa is essentially a pickled shrimp dish, but its sweet-and-sour taste makes it unique. I also make a vegetarian version using paneer. Serve with steamed rice.

Ingredients

40 medium shrimp, shelled and deveined
1 teaspoon table salt
2-inch (

Method

Put the shrimp in a bowl and sprinkle with the salt. Toss once and set aside for 10 minutes.
Put the ginger, garlic, cumin, chiles, cloves, cinnamon, mustard seeds, and vinegar in a food processor, and process to a paste.
Place a medium nonstick sauté pan over medium heat and add the oil. Add the shrimp and fry until they turn pink. Remove with a slotted