Daman Prawn Balchão
Prawns simmered in a fiery, tangy vinegar-based masala, a Portuguese-origin pickle-style curry found in Daman's coastal kitchens.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 240 kcal
Equipment
- •Kadhai
- •Grinder
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 13 g
- carbs
- 9 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 240 kcal
Instructions
- 1
Grind the soaked red chillies, garlic, ginger and cumin with a little vinegar into a smooth paste.
- 2
Heat mustard oil in a kadhai (deep curved pan). Fry the chopped onions until golden.
- 3
Add the ground masala (spice) paste. Cook on low heat for 8-10 minutes until oil separates.
- 4
Add the prawns. Mix well to coat them thoroughly with the masala.
- 5
Cook for 5-6 minutes until the prawns turn opaque and firm.
- 6
Pour in the remaining vinegar and jaggery (unrefined sugar). Stir well to combine.
- 7
Simmer for another 5 minutes until the masala thickens around the prawns.
- 8
Adjust the salt. Let the dish rest for 15 minutes before serving so flavours settle.
Chef's tips
Do not overcook prawns as they turn rubbery. Add them only after the masala is well-cooked. This dish tastes even better the next day as flavours deepen.
Ingredient substitutions
- coconut vinegar → cane vinegar
Storage
Refrigerate in an airtight jar for up to 5 days due to its vinegar base.
Reheating
Reheat gently in a pan over low flame.
Common mistakes to avoid
- •Skipping the resting time, which dulls the balance of tangy and spicy flavours.
Serving suggestions
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