Prawn Balchao

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.