The Big Boys Curry Book
This is a classic Goan recipe that uses the very versatile Recheade Masala (Goan Spice Paste). This is a chutney that can be served as an accompaniment to other dishes or as a starter if warmed slightly and served with some good crusty bread. Try it also as a stuffing for a samosa. My mate Nick devised a great starter with it which simply involves wrapping a spoonful into 1/2 a sheet of filo pastry, brushing lightly with oil and baking in the oven. Serve with thick yoghurt or creme fresh sprinkled with a touch of paprika.You will need a kilner or other form of tight lidded storage jar for this. Make sure it is clean. Balchao can be kept in the fridge for quite a while depending on the size of prawns. Small prawns will keep longer as they have less moisture in them. Large prawns will be allright for 1 or 2 weeks. Use smaller prawns for preference.
- 4 large onions chopped fine (use a food processor if available)
- 2 tblspn oil
- 15 curry leaves
- 2 tblspn Recheade Masala
- 400g (1lb) fresh or frozen prawn, washed and drained.
- Salt to taste
- Fry onion gently until deep brown but not burnt.
- Add curry leaves, salt and recheade masala. Fry until oil separates
- Add prawns. If fresh, fry until prawns are cooked. If frozen (and cooked!), simply warm them through.
- Allow mixture to cool and then pack tight into storage jar (1/3rd litre size for this amount).
- Cover with a film of vegetable oil and store in fridge.