Prawn Balchao

Course : Curry
Serves: 1
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1 pound medium sized prawns
---for the paste---
10 medium red chiles
150 milliliter groundnut oil
4 medium cinnamon sticks
160 gram onions -- chopped
10 medium green cardamoms
120 gram tomatoes -- chopped
10 whole cloves
10 grams curry leaves
3 grams black peppercorns
10 grams cumin seeds
10 grams sugar
10 grams garlic
30 grams ginger
150 milliliter vinegar
1 teaspoon salt to taste

Preparation / Directions:

Remove the shells and wash the prawns Heat oil in a kadai to smoking point and then deep fry the prawns for about 2-3 minutes. Remove and keep aside. Add ginger, garlic, salt, vinegar, cumin seeds, peppercorns, cloves, cardamoms, red chiles, cinnamon to a blender and make a thick paste. Heat oil in a pan, sauté onions to golden brown. Add tomatoes, stir for a minute and add the paste and salt. Cook for 2-3 minutes. Now add prawns and stir until cooked. Finally season with curry leaves, sugar and stir. Remove and serve with rice or bread.

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