Prawns Balchao

Prawns, small size 1 kg
Black peppercorns 2.5 gm/ ½ tsp
Cardamoms 12
Cinnamon 4 sticks, 1” each
Cloves 5 gm/15
Cumin (jeera) seeds 2.5 gm/ ½ tsp
Curry leaves 12
Garlic paste 30 gm/2 tbs
Ginger paste 15 gm/1 tbs
Groundnut oil 160 ml/ 2/3 cup
Malt vinegar 160 ml/ 2/3 cup
Onions, chopped 160 gm/ 2/3 cup
Red chillies, whole 15
Sugar 25 gm/5 tsp
Tomatoes, chopped 120 gm/ ½ cup

Method:

Shell, devein, wash and pat dry prawns. Blend the peppercorns, cardamoms, cinnamon, cloves, cumin and red chillies with the vinegar in a blender. Keep aside. Heat oil in a kadhai and deep fry prawns to a golden brown. Remove. Add the onions to the hot oil. Sauté till golden brown. Add the ginger and garlic pastes and stir for a minute. Add the tomatoes and the blended paste. Stir for 2-3 minutes. Add the fried prawns, curry leaves and sugar and cook till prawns are tender.Serve hot with steamed rice or any Indian bread.