PRAWN BALCHAO

PRAWN BALCHAO image

Yield Serves 4

Number Of Ingredients 17

1-1/2 pounds medium-sized prawns (or shrimp)
16 ounce can diced tomatoes
1 teaspoon turmeric powder
10 peppercorns
8 garlic cloves
1 teaspoon cumin seeds
1/2 cup canola oil
2 medium diced red onions
1 tablespoon coriander seeds
8 dried red chillies (use less if you don't want it too spicy)
6 cloves
1-1/2 inch cinnamon stick
1 inch ginger
Salt to taste
1 cup ketchup
2 teaspoons white vinegar
1/2 cup chopped fresh cilantro

Steps:

Apply tumeric powder and salt to prawns and set aside. Grind coriander seeds, red chillies, cumin seeds, cloves, cinnamon peppercorn, garlic, ginger with a little water to a fine paste. Heat 1/4 cup oil in a skillet and fry the prawns till brown. Drain, cover and set aside. In the same skillet, add the remaining 1/4 cup oil and fry onions until they become soft. Add ground spice paste and fry until the mixture begins to give off a strong aroma and the oil begins to separate. Add the diced tomatoes to the mixture in the pan and fry for 5 mins. Add salt and fried prawns. Cover the pan and cook for 5 minutes. Then add tomato ketchup, mix well. Add white vinegar, mix well and cook for another five minutes. Garnish with cilantro. Serve hot with rice or crusty bread.