Prawn Balchao

Prep Time: 20 mins I Marinating Time: 20 mins I Cooking Time: 40 mins I Serving: 2-3

Ingredients :-

For Marinating :-

350 g medium size Prawns (cleaned, de-veined & pat dry) 1 tsp Turmeric Powder 1 tsp Salt

For Whole Spice Paste :-

1.5 tbsp. Cumin Seeds 10-12 Red Chilies, whole 2 tsp black Peppercorns, whole 7 green Cardamom, whole 2 Inch Cinnamon Stick 10 Cloves, whole 40 ml white vinegar

For Base :-

60 ml / 4 tbsp. veg Oil (divided) 3 Onion, medium sized (finely chopped) 2 tbsp. Garlic & Garlic, minced 2 Tomatoes medium sized, finely chopped 5-7 Curry Leaf 2 tbsp. Sugar Salt to Taste 60 ml Water

Method :- In a bowl marinate the prawns by adding salt and turmeric powder. Cover and set aside for 20 minutes Into the blender add all the whole spices mentioned under the whole spice section along with vinegar and blend it to a smooth paste. Set aside

To the pan add 2 tbsp. of veg oil and sauté marinated Prawns on low-medium heat for 3-4 min or until golden brown in colour. Once done transfer to a plate and set aside.

Next, add the chopped onions and sauté for 5-7 mins on low-medium heat until colour changes to light golden brown

Next, add ginger and garlic minced to the pan and stir for 1-2 mins

To the pan add the chopped tomatoes and cook for 4-5 mins on low-medium heat until soft and mushy

To the pan add the whole spice paste. Mix it well and stir for 2-3 min on medium heat

To the pan add sautéed prawns, curry leaves, salt and sugar. Mix well

To the pan add water and stir until the Prawns get completely cooked. Once done, turn off the flame.

Time to taste :)

Serve with rice / Goan bread