3 large tomatoes, finely chopped or blitzed to a purée
1tbsp fine brown or caster sugar, or to taste
For the paste
5 dried Kashmiri chillies, seeds and stems removed
6 cloves
1tsp cumin seeds
1tsp black peppercorns
1tsp black or brown mustard seeds
5cm piece cinnamon or cassia bark
4cm piece (23g) fresh ginger, chopped
6 garlic cloves, roughly chopped
100ml apple cider vinegar
Method
Put the prawns in a bowl with the turmeric and 1tsp of the salt and set aside.
To make the paste, toast the chillies and dry spices in a dry pan for 1-2 minutes until aromatic, then remove and blitz in a spice grinder to make a masala. Blitz the ginger and garlic in a wet grinder or small blender, then add the masala and vinegar. Blitz again to form a smooth paste.
In a wide frying pan of medium depth, heat 2tbsp of the oil and fry the prawns over a medium heat, in batches, for around 3-4 minutes on each side until lightly bronzed, adding more oil if needed, then transfer to kitchen paper.
Using the same pan, heat the remaining oil, add the onion and remaining salt.
Cook for 6-8 minutes over a medium-low heat until softened and lightly bronzed.
Add the garlic and, after 1 minute, add the tomatoes and sugar and allow to soften for 3-4 minutes. Add the paste to the pan and mix well before returning the prawns to the pan. Fold the prawns into the paste to coat completely.
Simmer over a low heat for 3-4 minutes with a lid on. When oil rises to the surface, the dish is ready. If serving immediately, add a little water to loosen the paste and serve.
If pickling, cook for a few more minutes, transfer to a sterilised jar and cool. The balchão will keep in a cool place for a few months.
Recipes and photographs taken from Seven Kitchens: A Journey Through India's Culinary Heritage by Torie True. Photography by Tim Green. (Meze Publishing, £25)
