Prawn Balchao

Ingredients

Medium size Prawns	1 Kg
Turmeric	1 Tsp.
Salt	1 Tsp.
For Balchao Paste
Galmo–Tiny dried shrimps	1 Tbsp.
Kashmiri chili - stem removed	18 Nos
Cinnamon	2” Pc.
Cloves	8 Nos.
Cumin	1 Tsp.
Mustard	1 Tsp.
Goan Vinegar	90 Ml.
Salt	To taste
For Tempering the Paste
Onion Chopped - Large	3 Nos.
Garlic Cloves	8 Nos.
Ginger	2” Pc.
Tomato chopped - Large	2 Nos.
Curry Leaves	6 Leaves
Oil	6 Tbsp.

Method of Preparation

• Remove shells and devein the Prawns Apply salt and turmeric and keep aside.
• Grind the spices & dried galmo into a smooth paste using the Goan vinegar
• Heat oil in a pan; add curry leaves, garlic & ginger, sauté till light brown.
• Add chopped onion & sauté until colour changes. Add the tomato and fry till soft.
• Add the paste and sauté till the oil begins to separate.
• Add prawns to the masala stir fry for 8 to 10 minutes or until done. 
• Adjust seasoning. Serve hot with steamed rice or pao.
• Note: Smaller the prawns, better the taste.
• After 24 hour it will taste best so let it rest in fridge.
• If Goan vinegar is not available, you may use malt vinegar.