Prawn Balchao

1. 1

   Step 1

   • a.Marinate and Fry the Prawns
   • b.In a mixing bowl, combine the cleaned prawns with 1/4 tsp of the turmeric powder and 1/2 tsp of the salt. Mix well and set aside to marinate for 15 minutes.
   • c.Heat 2 tbsp of oil in a wide pan or skillet over medium-high heat.
   • d.Add the marinated prawns in a single layer and shallow fry for about 1-2 minutes per side, just until they turn pink. Be careful not to overcook them.
   • e.Remove the partially cooked prawns from the pan and set them aside for later.
2. 2

   Step 2

   • a.Prepare the Balchao Masala Paste
   • b.While the prawns marinate, soak both types of dried red chilies in 1/2 cup of hot water for at least 20 minutes to soften them.
   • c.In a blender or grinder, add the soaked red chilies, ginger, garlic, cumin seeds, mustard seeds, cloves, cinnamon stick, and black peppercorns.
   • d.Pour in the coconut vinegar and grind everything to a very smooth, fine paste. If the mixture is too thick, add a tablespoon of the chili-soaking water to help it blend.
3. 3

   Step 3

   • a.Cook the Masala Base
   • b.In the same pan used for the prawns, add the remaining 2 tbsp of oil and heat it over a medium flame.
   • c.Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
   • d.Add the ground balchao masala paste to the pan. Reduce the heat to low and cook for 10-12 minutes, stirring frequently to prevent it from sticking. The paste is cooked when it darkens in color and you see oil separating from the sides.
   • e.Stir in the tomato puree, the remaining 1/4 tsp turmeric powder, and the remaining 1 tsp of salt. Continue to cook for another 5 minutes until the mixture thickens and the raw smell of tomatoes is gone.
4. 4

   Step 4

   • a.Combine and Finish the Curry
   • b.Add the fried prawns and the grated jaggery to the cooked masala. Gently mix until the prawns are evenly coated.
   • c.Pour in 60 ml (1/4 cup) of water, stir, and bring the mixture to a gentle simmer.
   • d.Cover the pan and let it cook on low heat for 5-7 minutes. This allows the prawns to cook through and absorb the flavors of the masala.
   • e.Uncover and check the consistency. The gravy should be thick and cling to the prawns. Taste and adjust the seasoning if necessary – you may need more salt, a little more vinegar for tang, or jaggery for sweetness.
   • f.Turn off the heat and let the Prawn Balchao rest for at least 30 minutes before serving. This allows the flavors to meld beautifully.

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