1 lb medium sized prawns
For the paste:
10 red chilies
150 ml groundnut oil
4 cinnamon sticks
160g onions, chopped
10 green cardamoms
120g tomatoes, chopped
10 cloves
10g curry leaves
3g black peppercorns
10g cumin seeds
10g sugar
10g garlic
30g ginger
150 ml vinegar
Salt to taste

Prawn Balchao

1. Remove the shells and wash the prawns
2. Heat oil in a kadai to smoking point and then deep fry the prawns for about 2-3 minutes. Remove and keep aside.
3. Add ginger, garlic, salt, vinegar, cumin seeds, peppercorns, cloves, cardamoms, red chilies, cinnamon to a blender and make a thick paste.
4. Heat oil in a pan, saute onions to golden brown.
5. Add tomatoes, stir for a minute and add the paste and salt. Cook for 2-3 minutes.
6. Now add prawns and stir until cooked. Finally season with curry leaves, sugar and stir.
7. Remove and serve with rice or bread.