Prawns - de-veined and cleaned. Marinade with salt and turmeric and keep them aside.
1 large finely chopped onion
1 medium chopped tomato
Coriander leaves for garnishing
For the Balchao Masala:
1/2 tsp turmeric powder
5 to 6 Kashmiri Red Chilies
1 inch Ginger
6 flakes of Garlic
1 and 1/2 a teaspoon of Cumin seeds
1 tsp Coriander seeds
1/2 tsp mustard seeds
Vinegar - 1 cup
Vegetable oil for cooking
- Heat 1 tbsp of vegetable oil in a pan. Add mustard seeds and wait until they start popping. Now add the red chillies, coriander and cumin seeds, ginger and garlic. Stir for a minute or until the ginger has softened a bit.
- Now add rest of the ingredients of balchao masala (cloves, cinnamon). Stir well. Remove from heat and let it cool. Blend this mixture to a smooth paste using vinegar and keep aside.
- In a heavy bottomed pan, take 3 tbsp of vegetable oil (or as per your oil quotient) and let it heat. Fry the prawns to get a light pinkish colour. Remove the prawns and then add the chopped onions and cook on high flame till the onion becomes translucent.
- Now add the chopped tomatoes and cook well.
- Next comes the addition of Balchao Masala that we had already prepared. Cook all the ingredients till the oil starts separating on top. Add salt as required.
- Finally add the prawns and reduce the flame. Cover cook for 3 to 4 minutes. If the masala starts sticking to the pan, sprinkle little water and then cover cook.
- Remove the cover and cook on high flame for 1 minute.
- Prawn Balchao is now ready to be served with steaming hot rice or Naan.