PRAWNS BALCHAO BY SANDHYA KINI MAYENKAR

PRAWNS BALCHAO SE MUJEEEEEEEEEEEEEEE BACHAO... I CAN EAT ALL OF IT AT ONCE..!

PRAWNS BALCHAO 

INGREDIENTS : 

1/2 kg or 10-12 large size tiger prawns shelled and deveined

4 tbsp cooking oil

2 large onions finely chopped

3 large tomatoes finely chopped2 tbsp garlic chopped

1 tbsp ginger chopped

½ cup synthetic vinegar

10-12 red kashmiri chillies

1 tbsp cumin seeds

1 tsp mustard seeds

2” cinnamon stick

8-10 cloves

1 tbsp sugar

1 lemon juice

Salt to taste

METHOD :

Clean and devein the prawns. Sprinkle salt and lemon juice and let it marinate for atleast 1-2 hrs.

Roast the dry red kasmiri chillies, cumin seeds, mustards seeds, cloves and cinnamon till they begin to splutter and release an aroma. Take off from the gas and let it cool. 

Grind the ginger, garlic and roasted spices to a smooth paste using synthetic vinegar. 

Heat the oil in a thick bottomed kadaai, add the prawns and stir fry till opaque. Remove from the kadaai and keep aside. In the same kadaaifry the onions and then the tomatoes. Once the tomatoes are cooked, remove from the fire again and cool. After 5 mins, grind the fried onions and tomatoes to a smooth paste.

Transfer the paste back into the same kadaai, add 2 tbsp oil again, the ground masala, sugar, salt to taste and the prawns as well. Add only minimum water if required. Now cover and cook it till the prawns are fully done and the oil has left out from the masalas.

Serve with piping hot plain boiled rice. This dish is almost like a pickle. And if well cooked can be even stored in the fridge for a few days. Just one tip, in case you want to store, plz don’t add water but use only vinegar instead.

Serve with piping hot plain boiled rice. This dish is almost like a pickle. And if well cooked can be even stored in the fridge for a few days. Just one tip, in case you want to store, plz don’t add water but use only vinegar instead.