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- Prawn Balchao
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PrintPRAWN BALCHAO
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Apply turmeric powder and salt to prawns and keep aside for 20 minutes.
- Dry roast red chilies, zeera, mustard seeds, cloves and cinnamon stirring continuously in a pan. Remove from heat and cool.
- Grind these roasted spices along with ginger paste, garlic paste and vinegar to a fine paste.
- Heat oil in a pan and stir-fry prawns until they become opaque. Drain and keep aside.
- In the same pan, add onions and sauté until it turns golden and add tomatoes and cook till pulpy.
- Then add the ground paste, sugar and salt and cook till oil floats on the surface. Add the prawns, mix well, cover and cook for 5 minutes. Remove from heat.
- Serve hot with pao, crusty bread or plain boiled rice.
INGREDIENTS
- 1 kg small to medium Prawns, peeled and deveined
- 1 teaspoon Turmeric powder
- 1 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 10 dried Red Chilies
- 8 Cloves
- 2-inch Cinnamon sticks
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 100 ml Vinegar
- 4 medium Onions, finely chopped
- 4 medium Tomatoes, finely chopped
- 2 tablespoons Sugar
- 4 tablespoons IDHAYAM MANTRA Peanut oil
- Salt to taste
3 comments for “Prawn Balchao”
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