A sharp, spicy-sweet Goan prawn pickle-curry preserved in vinegar, cooked down with onions, garlic and warm spices until thick and glossy. Keeps for weeks in the fridge, and gets better with time.
Marinate the prawns
Toss the prawns with turmeric and salt and set aside to marinate.
15 minGrind the masala
Grind the dried chilies, cinnamon, cloves and cumin with the vinegar into a smooth red paste.
3 minFry the prawns
Heat some of the oil and fry the marinated prawns just until pink and firm, then remove and set aside.
Saute the onions
In the same pan, add the remaining oil and fry the onions until deeply golden.
8 minAdd garlic and ginger
Stir in the garlic and ginger and cook briefly.
2 minCook the masala
Add the ground masala paste, tomato and jaggery, and cook until thick and the oil separates.
8 minFinish with the prawns
Return the prawns to the pan and simmer briefly so they soak up the sauce.
5 minCool and store
Let the balchão cool; it keeps well in the fridge for weeks if sealed under a thin layer of oil.
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