Prawn Balichow Curry

by Asharaf Valappil

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)                 
3 Cloves                                                 

1tsp Black mustard seeds        
2 Small sticks of cinnamon
3 Red chillies, whole (use less if you prefer a milder curry)
100ml Malt vinegar                                   
20g Sugar                                                   
1/2tsp Salt                                                   
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. 

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