Prawn Balchao

Instructions

1. Prepare the prawns
   Clean the prawns by removing the heads, shells, and deveining them. Wash thoroughly under cold water and pat dry with paper towels. Keep them aside.
2. Make the balchao paste
   Drain the soaked red chilies. In a blender, combine the chilies, garlic, ginger, and 2 tablespoons of vinegar. Blend into a smooth, thick paste. Add a little water if needed to help with blending.
3. Temper the spices
   Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter. Add cumin seeds and sauté for 30 seconds until fragrant.
4. Cook the onions
   Add chopped onions to the pan and sauté until they turn golden brown, about 5-6 minutes. Stir occasionally to prevent burning.
5. Add the balchao paste
   Add the prepared balchao paste to the pan and cook for 4-5 minutes, stirring frequently until the oil starts to separate from the mixture and the raw smell disappears.
6. Add remaining ingredients
   Add tamarind paste, remaining vinegar, turmeric powder, sugar, and salt. Mix well and cook for 2 minutes until the flavors meld together.
7. Cook the prawns
   Add the prawns to the pan and coat them well with the sauce. Cook for 5-7 minutes until the prawns turn pink and are cooked through. Be careful not to overcook as prawns can become rubbery.
8. Finish and serve
   Adjust seasoning if needed. If the balchao is too thick, add a little water. If it's too thin, cook for a few more minutes until it reaches desired consistency. Serve hot with steamed rice or crusty bread.