Prawn Balchao

Ingredients

• 1 kg Prawns , de-veined
• 2 Onions , finely chopped
• 2 Tomatoes , ripe
• 2 sprig Curry leaves
• 2 tablespoons Ginger Garlic Paste
• 15 Dry Red Chillies
• 2 teaspoon Whole Black Peppercorns
• 1 teaspoon Cumin seeds (Jeera)
• 1 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Mustard seeds (Rai/ Kadugu)
• 1 inch Cinnamon Stick (Dalchini)
• 6 Cloves (Laung)
• 2 tablespoons Sugar
• 1/2 Vinegar
• Salt , to taste
• Oil , as required

Directions

1. To begin making the Prawn Balchao recipe, in a large bowl, clean the prawns under running water, strain it out.
2. Add a pinch of salt and turmeric powder, mix well and set aside. This step will basically remove the typical sea food odour from the prawns.
3. In a wok dry roast – chillies, pepper, cumin, mustard, cloves and cinnamon.
4. Grind the roasted mix of spices along with ginger, garlic and the vinegar into a smooth paste.
5. In another wok/kadhai heat some oil, add the chopped onions and cook till golden brown.
6. Add the chopped tomatoes and curry leaves, cook till all the water evaporates and the mixture turns all mushy leaving oil at the sides.
7. Add the spice mixture and cook till the raw smell disappears.
8. Add the prawns along with the sugar, check for spice levels and adjust accordingly.
9. Cook till the water left by the prawns evaporates and the mixture turns into a thick gravy like consistency.
10. Serve hot Prawn Balchao with any roti or simple rice of your choice with a nice tall glass of chilled beer.