Asharaf says ‘This prawn balichow is one of my favourite dishes. It’s a spicy Goan curry using luxuriously plump king prawns, covered in a delicious tomato and chilli based sauce. Full of flavour.’
100ml Vegetable oil
800g Prawns with shells
3 Plum tomatoes, finely chopped
5g Turmeric powder
300g Banana shallots
10g Ginger garlic paste
1 Sprig of curry leaves (approx. 3-4 leaves)
1tsp Black mustard seeds
2 Small sticks of cinnamon
3 Red chillies, whole (use less if you prefer a milder curry)
100ml Malt vinegar
Coriander, chopped (to garnish)
Spring onions, finely chopped (to garnish)
1. Clean the prawns and remove their shells, then put to one side.
2. Heat a pan and add 25ml oil, the turmeric powder and prawns. Cook until the prawns are a light golden colour.
3. Add the tomato, ginger garlic paste, cinnamon, cloves, red chillies and vinegar into a bowl and blend.
4. Heat a heavy based pan with 75ml oil for tempering, then add the mustard seeds and curry leaves. Add the chopped shallots and sauté until golden.
5. Add the paste, cover and cook over a slow flame for 10mins until the oil begins to separate from the gravy.
6. Add the prawns and cook for 6-8mins until cooked thoroughly. Then add salt and sugar.
7. Garnish with chopped coriander and finely chopped spring onion.
8. Serve with steamed white basmati rice.
Asharaf Valappil is the Head Chef at Daawat restaurant in London’s West End.