Start 2 days ahead. The maturing alone is 2 days, against 55 min of actual work.
Allergens in Prawn Balchao: crustacean shellfish.
Ingredients
Quantities for 6.
- 500g small, peeled and deveined Prawnssmall prawns hold up better than large
- 15 dried, stemmed Kashmiri Chilli
- 4 hot ones Dried Red Chilliadjust to your toleranceoptional
- 150ml VinegarGoan coconut vinegar if you can find it, else cider vinegar
- 15 cloves Garlic
- 4cm piece Ginger
- 1 tsp Cumin Seeds
- 1 tsp Black Pepper
- 6 Cloves
- 2cm stick Cinnamon
- 1/2 tsp Turmeric
- 3 medium, very finely chopped Onion
- 2 tsp Sugarbalances the vinegar, do not skip
- 150ml Neutral Oila pickle needs the oil to seal it
- to taste Salt
Cookware
stovetop, blender, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the chillies in the vinegar for 30 minutes before grinding. This is what makes balchao red rather than brown.
- Pat the prawns bone dry on a cloth. Wet prawns weep water and the pickle will not keep.
- Use a scrupulously dry glass or ceramic jar. Any water in the jar and it spoils within the week.
Method
- Grind the soaked chillies, garlic, ginger, cumin, pepper, cloves, cinnamon and turmeric to a thick paste using only the soaking vinegar, no water.No water at any stage. Vinegar is the only liquid in this recipe.
- Toss the prawns with 1/2 tsp salt and a pinch of turmeric and fry them in 2 tbsp of the oil over high heat for 2 minutes, until they just turn pink. Lift them out.Two minutes only. They cook again later and rubbery prawns are the usual failure here.
- Pour the rest of the oil into the same kadhai and fry the chopped onion over medium heat for 12-15 minutes, until dark gold and jammy.
- Add the ground masala and fry 10 minutes, stirring often, until the oil separates and pools clearly at the edges.This is the long, unglamorous part. Under-fried masala tastes raw and sharp for days.
- Stir in the sugar and salt and cook 2 more minutes.
- Return the prawns, stir to coat, and cook 3 minutes on low.
- Take it off the heat and cool completely, uncovered, in the pan.
- Pack into a dry jar, pressing down so the oil covers the surface. Leave 2 days before eating.It is harsh on day one and rounded by day three. Wait.
Safe temperatures: Prawns, crab and squid are done when the flesh is opaque and pearly right through. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 weeks refrigerated as long as a film of oil covers the top and you only ever use a dry spoon. Goan kitchens keep balchao far longer, on the strength of the vinegar and the oil seal, and that may well be right, but the acidity here has not been measured and prawn is not a forgiving thing to be wrong about. Serve at room temperature with rice and dal or in a pao. Discard it if the oil layer breaks or it smells at all sharp.
Nutrition Low estimate
One serving of Prawn Balchao (197 g) is about 323 calories, or 164 calories per 100 g.
Medium protein: 18 g a serving, 22% of the calories
| Per serving197 g | Per 100 g | |
|---|---|---|
| Calories | 323 kcal | 164 kcal |
| Protein | 18.1 g | 9 g |
| Carbohydrate | 10.1 g | 5 g |
| of which sugars | 3.8 g | 2 g |
| Fibre | 1.4 g | 1 g |
| Fat | 23.7 g | 12 g |
| of which saturated | 2.5 g | 1 g |
| of which unsaturated | 20.0 g | 10 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Goan recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.