Beyond Curry Indian Cookbook: A Culinary Journey Through India by Denise D'silva Sankhé

Author:Denise D'silva Sankhé [Sankhé, Denise D'silva]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2016-04-18T21:00:00+00:00

Ingredient Tip: Sometimes the mangoes may be firm even after waiting for a couple of weeks. Just leave the pickles to mature for more days or weeks, and this will be resolved.

Cooking Tip: When serving, remove the amount needed from the jar and place it in a serving bowl. Never put any remaining pickles back into the main jar, as this tends to spoil the pickles.

GOAN-STYLE DRY PRAWN PICKLES

Goan Balchao

EGG-FREE

DAIRY-FREE

GLUTEN-FREE

PEANUT-FREE

SOY-FREE

MAKES ABOUT 1 POUND PREP TIME: 10 MINUTES, PLUS 4 HOURS TO SOAK SHRIMP COOK TIME: 30 TO 40 MINUTES PICKLING TIME: 2 WEEKS TO 1 MONTH SHELF LIFE: 1 YEAR Balchao is a famous seafood pickle from the palm-fringed beaches of Goa. The dish is heavily influenced by the Portuguese, who ruled here decades ago, and it makes liberal use of chili and vinegar. This dish stands out for its wonderfully paired tangy, spicy, and hot combination. It is made with dried tiny shrimp and set aside to be used during the monsoon, when fishing stops. The pungent smell of this pickle is craved by Goans the world over.

7 ounces tiny dried shrimp

1 cup plus 2 tablespoons palm vinegar, coconut vinegar, or white vinegar, divided

¾ ounce dried red chiles, such as Kashmiri chiles

3 tablespoons fresh ginger, coarsely chopped

3 tablespoons garlic, coarsely chopped

¾ cup vegetable oil

10 to 15 curry leaves (optional)

1 cup peeled and chopped tomatoes

5 teaspoons sugar

Kosher salt

1 In a small bowl, soak the dried shrimp in ¼ cup vinegar for at least 4 hours. Strain and squeeze the vinegar from the shrimp into another bowl. Mince the shrimp finely by hand or in a food processor.

2 In a spice grinder or mortar and pestle, grind the chiles, ginger, garlic, and 2 tablespoons of vinegar until finely chopped and the seeds of the chiles are not visible. If the paste is too dry, loosen it with some shrimp-infused vinegar.

3 Heat the oil in a medium saucepan over medium heat until it’s shimmering. Add the curry leaves (if using) and cook until fragrant. Turn the heat to low. Add the ground chile mixture and tomatoes and cook, stirring frequently, until the oil floats to the top of the masala paste. Be careful to stand back, as it tends to bubble and spurt.

4 Add the minced shrimp, sugar, and remaining ¾ cup vinegar, and cook on low for about 20 minutes, stirring occasionally. Season with salt. The finished pickles should be tangy, sweet, hot, and salty.

5 Transfer the mixture to a glass jar with a lid and let it cool to room temperature. Screw on the lid and store the pickles in the refrigerator. Allow the pickles to mature for 2 to 4 weeks before serving. The pickles can be stored in the refrigerator for up to 1 year.

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