PIMENTO STUFFED GREEN OLIVE BALCHAO, GOAN STYLE

INGREDIENTS

  • 40 pcs (140 g) Spanish pimento stuffed green olives
  • 1 ½ cups Shrimp, cleaned and deveined (small to medium sized)
  • 2 tbsp Olive oil
  • 1 pc Onion (chopped)
  • 2 pc Tomatoes (chopped)
  • 1 tbsp Garlic (minced)
  • 1 tbsp Fresh ginger (minced)
  • 6 pcs Dried red chilies
  • 1 tsp cumin seed
  • 1 tsp mustard seeds
  • 1 pc Cinnamon sticks (2 inch)
  • 5 pcs Cloves
  • 1 Tbsp Sugar
  • ¼ cup Coconut toddy vinegar/White wine vinegar
  • Coarse sea salt to taste

Preparation time:

30 minutes

Level of difficulty:

Medium

Serves:

2 portions

PREPARATION

  1. Put the shrimp in a large bowl and sprinkle salt on them. Set aside.
  2. Roast the dry red chillies, cumin seeds, mustard seeds, cloves, and cinnamon until they begin to release their aroma. Take off the fire and cool.
  3. Grind or blend the ginger, garlic and roasted spices into a smooth paste using the vinegar.
  4. Heat the oil on a medium heat in a wok style pan or frying pan. Add the shrimp and stir fry till opaque (1-2 min). Remove from the pan and set aside.
  5. In the same pan, fry the onions till light brown (8-10 min). Add the tomato and fry till soft.
  6. Add the spice-vinegar paste, sugar, and salt to taste and fry till the oil begins to separate from the masala.
  7. Add the shrimp and the pimento stuffed olives to this masala, mix well and cook for 3 minutes. Stir and serve.