Goan Prawn Balchao
An intensely spicy, sour, and tangy Goan pickle-curry made with prawns cooked in a dark red chili and vinegar masala.
Step-by-Step Instructions
Soak dry red chilies in warm water, then grind with garlic paste, vinegar, cumin, and turmeric into a sharp paste.
Marinate prawns with salt and turmeric for 15 minutes, light-fry in 1 tbsp oil; set aside.
Heat remaining oil in a pan, sauté finely chopped onions and ginger paste until golden.
Add the ground chili-vinegar paste and cook on low heat for 10 minutes until oil separates.
Stir in fried prawns and water, simmer for 5 minutes, and serve hot with rice.
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