Prawn Balchao


1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp black pepper corns
1 tsp cumin seeds
1 tsp musturd seeds
1 tbsp vinegar
3 garlic cloves
A piece of ginger
500g  tiger prawns ( fresh/frozen)
1/2 tsp turmeric powder
1/2 tsp salt
2 onions (chopped)
2 tomatoes (chopped) / 1 tbsp tomato puree
1 green chilli (half slit)
Curry leaves / Coriander leaves
Oil for frying
**To temper**
1 tsp musturd seeds
1/2 tsp fenugreek seeds
Curry leaves
Blend first eight ingredients into a fine paste .
Shell, devein and wash prawns using salt and turmeric.
Marinate in salt & turmeric & keep in the refrigerator for 5 hours.
Heat oil in a sauce pan.
Fry onions to light golden brown.
Add prawns & stir fry for another 2mn.
Then add the blended paste & fry for another few minuites.
Add tomato puree & water.
Cover & cook for a few minuites.

When the prawns are cooked, remove from fire .
Garnish with chopped curry / coriander leaves.
Heat a tbsp oil in a pan.
Splutter musturd seeds& fenugreek seeds along with curry leaves
Add to the curry & stir.
Serve with rice or any other Indian bread.