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Tuesday, May 10, 2011

How to Make Sweet and Sour Indian Spicy Prawns

 By Dan M Toombs


This is one of my favourite Goan prawn recipes! The Indians have so many different prawn recipes due to the abundance of prawns caught in the sea around Indian. In fact, here in the UK, most of our good quality large prawns come from India. Here I would like to show you how to make one of my all time favourite spicy Indian prawns - Prawn Balchao.

Balchao is a style of masala (spice mixture) with Goan origins. To make it, whole spices such as cumin, black peppercorns and red dry chillies are mixed with other ingredients to form a spicy think paste. The Goan masala is sweet and sour and quite spicy.

Meat and also seafood are often marinaded for a few days in the paste for a really intense flavour that is totally delicious. So then... are you ready to give these spicy Indian prawns a try? You could make and try them tonight or eat them as they do in India after marinading them in the cooking juices for a couple of days.

Either way, these spicy Indian prawns taste fantastic.

Serves 4

Preparation time: 30 minutes
Cooking time: 10 minutes

5 Tablespoons vegetable oil
1 teaspoon black mustard seeds
2 Large red onions finely chopped
20 fresh curry leaves
5 cloves garlic and 1 inch ginger pounded into a paste with a little water
5 green chillies cut in half lengthwise
1 teaspoon turmeric
12 medium sized prawns peeled and deveined
1 Tablespoon salt
1 teaspoon sugar
4 Tablespoons malt vinegar
1 Tablespoon white cumin seeds
1 Tablespoon black peppercorns
3 Tablespoons ( or less if you are not a spice lover) red chilli flakes

In a dry pan, dry fry the cumin seeds, black peppercorns and chilli flakes. When the spices begin to smoke, take them off the heat and grind into a fine powder with a spice grinder or pestle and mortar.

Now, heat the oil in a large frying pan. Add the black mustard seeds and wait until they begin to pop. Then add the chopped red onions and curry leaves and stir continuously until the onions become transparent and lightly browned.

Add the garlic/ginger paste and the green chillies and stir for another minute or so.
Then throw in the turmeric and spice powder followed by the prawns and cook until the prawns are pink and almost cooked through.

Add the sugar, salt and vinegar.

At this point, you can either serve the prawns with rice or lentils or let them marinade in their cooking juices for two days. If you do this, you can eat them cold or heat them up again with about a tablespoon of oil in a pan.

I recommend being patient and try them after two days. You won't try anything as spectacular as that in the average curry house!

Be sure to stop back around and let me know how you like these Goan prawns.

I would like to invite you to visit my great curry recipes website.

The site is packed with Indian food and curry recipes that have been specially tested and written for the home chef.

I hope you enjoy reading and cooking the Indian food recipes at

Dan M Toombs
The Curry Guy

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