Prawn Balchao Recipe

• 1/2 kg Headless prawns, deveined, shelled and cleaned
• 4 Tomatoes, finely chopped
• 2 Green chillies, chopped
• 1 Sprig curry leaves
• 4 Onions, finely chopped
• Sugar, salt and vinegar to taste
• 4 tbsp Oil
• Make fine paste of:
• 1 tbsp Ginger-garlic paste
• 2 Dry red chillies
• 1 tbsp Vinegar
• 1/2 tsp Turmeric powder
• 2 tsp Cumin seeds
• 1 tbsp Mustard seeds
• 1 tsp Black peppercorns

• Mix a pinch of turmeric powder and some salt.
• Rub the cleaned prawns with this mixture. Leave aside for five minutes
• Wash the prawns well and drain.
• Apply the above prepared fine paste into the prawns and leave aside.
• Heat oil in a large frying pan and add in the curry leaves.
• Add finely chopped onions and fry on medium flame till the onions turn light brown.
• Add chopped tomatoes and saute till the oil starts leaving the sides of pan.
• Now add the prawns and marinade and fry briefly. Stir occasionally.
• Add green chillies, sugar, salt and vinegar to taste. Mix well.
• Put a lid and simmer on low flame for about ten minutes.
• Remove from the heat when prawns are well cooked.
• Serve with bread slices or chilled Kokum in Yoghurt.