Balchão de Camarão (Goan Prawn Pickle)

Balchão de Camarão (Goan Prawn Pickle) is a traditional Indian recipe (from Goa) for a classic dish of prawns and onions cooked in a vegetable oil and tomato base with a spiced paste in palm vinegar that's cooked until almost dry and thickened with ground prawns before being served on a bed of rice. The full recipe is presented here and I hope you enjoy this classic Indian version of: Goan Prawn Pickle (Balchão de Camarão).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Curry Chilli Recipes Spice Recipes Vegetable Recipes Indian Recipes

Ingredients:

1.35kg fresh tiger prawns
115g dried, ground, prawns
900g onions, chopped
450g tomatoes, blanched, peeled and chopped
1 tbsp curry leaves
600ml vegetable oil
sea salt, to taste

For the Spiced Paste:
115g dry red chillies
30g cumin seeds
30g coriander seeds
15g black peppercorns
8g whole cloves
1/2 whole nutmeg, grated
8g cinnamon
60g ginger
60g garlic
500ml palm vinegar

Method:

Begin with the spice paste. Combine the spices in a coffee grinder and render to a powder. Now mix in the palm vinegar until you have a smooth paste then set aside.

Heat the vegetable oil in a wok, add the curry leaves and fry until they begin to crackle (about 30 seconds). Add the chopped onion and fry until well browned (about 8 minutes).

Add the spice paste and reduce the heat. Continue cooking, stirring constantly, until the oil separates and begins to float on the top.

As soon as this happens, stir in the chopped tomatoes and cook gently, stirring constantly, until they break down and form a sauce (about 10 minutes). Add the prawns and cook for a further 3 minutes, or until done. Stir in the ground prawns, cook briefly then take off the heat and serve on a bed of rice.