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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