Recipes - Prawn Balchao

600 gms. shelled headless prawns
1” ginger
5-6 flakes garlic
½ tsp.cumin seeds
8 –10  long red chillies
4-5 cloves
1” piece cinnamon
¼ tsp. mustard
4-5 tbsp. vinegar
3 onions
3-4 tomatoes
3-4 tbsp. oil
1 tbs. sugar
Salt to taste

Clean & wash the prawns and remove excess water.  Add salt & keep aside.  Grind ginger, garlic, cumin seeds, red chillies, cloves, cinnamon & mustard  along with vinegar into a fine paste.  Peel onions & chop them finely.  Wash & chop tomatoes.  Heat oil in a wok & sauté the prawns until all the moisture dries up. Remove the prawns & keep aside.  In the same oil, sauté onions until soft & light brown. Add chopped tomatoes & cook on high heat until it forms a thick pulp & oil separates.  Add the ground masala & stir-fry for 2-3 minutes. Add the prawns , sugar & salt if required. Cook on low heat for another 5-7 minutes or until oil separates from masala.

Serve hot with boiled rice.

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Title: Prawn Balchao

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