Prawn Balchao

Ingredients

For Marination

• 1/2 tsp red chilli powder
• 1 tsp tumeric powder
• 1 tsp salt
• 1 lb shrimp

For ground paste

• 1/2 cup Vinegar (increase if needed)
• 15 Kashmiri chillis
• 10 spicy dry chillis
• 1 tsp cumin seeds
• 10 cloves
• 10 peppers
• 1 tsp tumeric powder
• 1/2 stick cinnamon
• 2 cardomoms
• 10 garlic cloves

For dish

• Oil for frying
• 1 tbsp Vinegar
• 10 garlic cloves thinly sliced
• 1 tbsp finely chopped ginger
• Curry leaves about 20
• 1 large onion finely chopped
• 2 tbsp sugar

Method

Marination

Apply red chilli powder, tumeric powder & salt to the prawns and keep aside atleast for an hour.

Ground paste
Mix all the ingredients required for the paste and grind. Do not add any water. Add more vinegar if required and grind into a fine paste

Making balchao
In a vessel heat oil and fry the marinated prawns till browned.
Put them aside on a plate and sprinkle vinegar over them.

In the same vessel, add ginger, garlic & curry leaves. 
Once they splutter add the onion and saute till soft
Mix in the ground paste and fry well for 2 mins
Add the prawns, close and keep on sim for 5 mins

Add sugar & mix
Leave open on low gas till the gravy thickens.

Storage
Once cool, store in a glass/ ceramic bowl.
If kept outside, use within 2 weeks
Can be refrigerated for 2 months.

Ground paste substitute

• 1/2 cup Vinegar 
• 3 tbsp Kashmiri chili powder
• 2 tbsp spicy dry chili powder
• 1 tsp cumin powder
• 10 cloves powdered
• 1/2 tbsp pepper powder
• 1 tsp tumeric powder
• 1 tsp cinnamon powder
• 2 cardomoms powdered
• 10 garlic cloves minced