Prawn Balchão

Recipes & food styling Sid Chopra

Photography Tony Nyberg

	BALCHÃO MASALA
	8 dried Kashmiri chillies (or 2 tablespoons Kashmiri chilli powder)
	5 cloves garlic
	1 thumb-sized piece ginger, roughly chopped
	1 teaspoon cumin seeds
	1 teaspoon black peppercorns
	4 cloves
	1 small cinnamon stick
	2 tablespoons white vinegar
	TO ASSEMBLE
	500g raw prawns, peeled and deveined
	1 teaspoon turmeric
	2 tablespoons vegetable oil
	1 onion, finely chopped
	½ cup tomato purée
	1 teaspoon sugar
	2 green chillies, finely sliced
	50ml coconut cream
	1 tablespoon palm vinegar or white vinegar
	fresh coriander, to finish

1.	BALCHÃO MASALA
2.	If using dried Kashmiri chillies, soak them in hot water for 10 minutes until softened.
3.	Place the softened chillies (or Kashmiri chilli powder) into a blender with the remaining ingredients.
4.	Blend into a smooth paste, adding a splash of water if needed.
5.	TO ASSEMBLE
6.	Place the prawns in a bowl with the turmeric and a pinch of salt.
7.	Mix well and set aside.
8.	Heat the vegetable oil in a frying pan over medium heat.
9.	Add the onion and cook for 3-4 minutes until softened.
10.	Add the balchão masala and cook for 2 minutes, stirring regularly, until fragrant.
11.	Stir through the tomato purée, sugar and green chillies.
12.	Cook for 3-4 minutes until slightly thickened.
13.	Add the prawns and cook for 3-4 minutes, or until just cooked through.
14.	When the prawns are almost ready, add the coconut cream.
15.	Add the palm vinegar and check the seasoning – it should taste spicy, sharp and slightly sweet.
16.	Finish with fresh coriander and serve hot with steamed rice.