Prawn Balchao is a fiery, tangy preparation and is almost like a pickle. This dish can be stored in a refrigerator for a long time. If you are so inclined by Indian spicy foods, you might try cooking Prawn Balchao on Hungryforever.com. Enjoy the spice!
- 1 kg medium sized prawns uncooked
- 4 tablespoons vegetable oil
- 2 large onions chopped fine
- 3 large tomatoes chopped fine
- 2 sprigs Curry Leaves
- 2 tablespoons garlic paste
- 1 tablespoon Ginger paste
- 10 Dried Red Chilies
- 2 teaspoons black peppercorns
- 1 tablespoon cumin seed
- 1 teaspoon Turmeric powder
- 1 teaspoon Mustard seeds
- 2 inches cinnamon sticks
- 10 Cloves
- 2 tablespoons sugar
- 1⁄2 cup Vinegar
- Salt as need
INSTRUCTIONS
- Put the prawns in a large bowl and sprinkle salt on them. Keep aside.
- Roast the chillies, cumin seeds, mustard seeds, peppercorns, turmeric, cloves and cinnamon till they begin to release their aroma.
- Remove from heat and cool.
- Grind the ginger, garlic and roasted spices into a smooth paste using the vinegar.
- Heat the oil on a medium flame in a wok-style pan to medium-high heat.
- Add the prawns and stir fry till opaque. Remove from the pan and keep warm.
- In the same pan, fry the onions till light brown. Add the tomato and curry leaves and fry until the tomatoes are soft.
- Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate.
- Add the prawns to this sauce, mix well and cook for 2-3 minutes.
- Serve with plain boiled rice and/or naan.
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