Goan Prawn Balchao Pickled Preserved Spicy Prawns Bottle

Ingredients

• 300g small prawns — cleaned and deveined
• For balchao masala:
• 10 dried red chillies
• 8 garlic cloves
• 1 inch ginger
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 4 cloves
• 1 cinnamon stick — 2 cm
• 1/2 tsp turmeric
• 3 tbsp cane vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 medium onion — very finely chopped
• 2 tbsp oil

Method

1. Dry the cleaned prawns completely — spread on a tray and air-dry 30 minutes or pat dry thoroughly with paper towels.
2. Any moisture causes spoilage in this preserve.
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. Heat 2 tbsp oil in a pan. Add very finely chopped onion.
5. Cook on medium for 10 minutes until very golden.
6. Add balchao masala. Fry stirring for 5 minutes until oil surfaces and the raw smell is gone completely.
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. Cool completely. Store in a sterilised glass jar.
9. The balchao is ready to eat immediately but improves over 2 to 3 days.
10. Refrigerate. Lasts up to 3 weeks.