Pan-seared shrimp with a spicy-hot chile vinegar paste (Jhinga balchao) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 270) by Raghavan Iyer

  • curry leaves
  • red onions
  • Show all ingredients...

  • EYB Comments

    Can substitute the book's "Red chile and vinegar paste" recipe for Goan masala curry paste.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Anaheim peppers stuffed with paneer, cashews, and raisins; Sri Lankan pearl rice with lemongrass (Muttu sambha)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Red chile and vinegar paste" recipe for Goan masala curry paste.

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