Prawns Balchao

• Gluten free

• Seafood

  • 1 lb Prawns, medium sized

• Produce

  • 10 Chillies, dried red
  • 7 cloves Garlic
  • 2 cups Onion
  • 2 1/2 cups Tomatoes

• Condiments

  • 1 tbsp Ginger paste
  • 1 tsp Mustard

• Baking & Spices

  • 1 inch Cinnamon stick
  • 10 Cloves
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1/2 cup Oil
  • 1/2 cup Vinegar

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 1 Water

Found on simmertoslimmer.com

Description

Ingredients

• 1 lb (4 cups) medium sized prawns (or shrimp), uncooked (cleaned and deveined)
• ½ cup oil
• 2 cups onion, finely chopped
• 2½ cups tomatoes, finely chopped
• 1 tablespoon sugar
• Water as needed
• 10-12 dried red chillies (Kashmiri or Byadgi)
• 1 teaspoon cumin (jeera) seeds
• 1 teaspoon mustard (rai) seeds
• ½ cup vinegar
• 10 cloves
• 1 - 2 inch cinnamon stick
• 7-8 cloves of garlic, roughly chopped
• 1 tablespoon ginger paste

Directions

• Grind all the ingredients in the masala section (chillies, garlic, ginger,cloves, cumin and mustard seeds, cinnamon stick and vinegar) to a fine paste. Set aside.
• In a deep dish pan kept over medium heat, add ¼ cup oil and when it heats up, saute the prawns (or shrimp, if using) for couple of minutes, till they change color. Drain the prawns and set aside.
• In the same pan, add the remaining oil and fry onions till they are soft and translucent (in approximately 10 minutes). Add tomatoes to it and continue to fry them till the onion-tomato mixture has turned soft and mushy and oil starts to surface (in approximately 10-12 minutes).
• Add the ground masala along with ½ cup of water and mix well. Continue to cook for another 5-7 minutes and then add prawns, sugar and mix well. Add water to adjust the consistency of the sauce to your liking. Cover the pan and let the shrimp simmer in the sauce for another 5 minutes.
• Serve hot with Rice.