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Prawn Balchao
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| Ingredients: | |
| 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 |
Preparation:
• 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.
Recipe uploaded with Shop'NCook for iPhone.
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