Goan Prawn Balchao Pickled Preserved Spicy Prawns Bottle

Method

1. 1

   Dry the cleaned prawns completely — spread on a tray and air-dry 30 minutes or pat dry thoroughly with paper towels.

2. 2

   Any moisture causes spoilage in this preserve.

3. 3

   Make balchao masala: blend soaked drained red chillies with garlic, ginger, cumin, mustard seeds, cloves, cinnamon, turmeric, vinegar, sugar and salt into a smooth paste.

4. 4

   Heat 2 tbsp oil in a pan. Add very finely chopped onion.

5. 5

   Cook on medium for 10 minutes until very golden.

6. 6

   Add balchao masala. Fry stirring for 5 minutes until oil surfaces and the raw smell is gone completely.

7. 7

   Add the dry prawns. Cook on medium, stirring, for 8 to 10 minutes until prawns are cooked through and the masala has coated them completely with no moisture remaining.

8. 8

   Cool completely. Store in a sterilised glass jar.

9. 9

   The balchao is ready to eat immediately but improves over 2 to 3 days.

10. 10

    Refrigerate. Lasts up to 3 weeks.