Prawn Balchao

🔥 Prep

• Peel and devein the 500g tiger prawns, leaving tails intact if desired, and rinse under cold water.
• Slice the 2 yellow onions finely (about ½ cm thick).
• Dice the 2 tomatoes into small cubes.
• Mince the 10 garlic cloves.
• Grate the 20g ginger.
• Soak the 8 dried Kashmiri red chilies in warm water for 10 minutes, then drain and roughly chop.
• Measure out 1 tsp cumin seed, 0.5 tsp mustard seed, 6 whole cloves, 1 cinnamon stick, 0.5 tsp turmeric powder, 60 ml white vinegar, 1 tsp brown sugar, 3 tbsp vegetable oil, 1.5 tsp salt, 100 ml water, and 10 curry leaves, keeping each in separate small bowls.

🔥 Cook

• 1. Heat the 3 tbsp vegetable oil in a deep skillet or kadhai over medium heat until shimmering.
• 2. Add the 0.5 tsp mustard seed and 1 tsp cumin seed; fry for 20 seconds until they begin to pop.
• 3. Add the 6 whole cloves, 1 cinnamon stick, and 10 curry leaves; sauté for 30 seconds until fragrant.
• 4. Add the sliced 2 yellow onions; cook, stirring occasionally, over medium-low heat for 8‑10 minutes until they turn golden brown and caramelized.
• 5. Stir in the minced 10 garlic cloves and grated 20g ginger; cook for 1 minute until raw aroma disappears.
• 6. Add the chopped soaked 8 dried Kashmiri red chilies and 0.5 tsp turmeric powder; fry for 30 seconds, stirring constantly.
• 7. Pour in the diced 2 tomatoes; cook for 3‑4 minutes until they soften and release juices.
• 8. Add the 60 ml white vinegar, 1 tsp brown sugar, and 1.5 tsp salt; stir and bring to a gentle simmer for 2 minutes.
• 9. Pour in the 100 ml water; increase heat to medium and let the masala simmer for 5 minutes, allowing the sauce to thicken slightly.
• 10. Gently add the 500g tiger prawns to the skillet; cook over medium heat for 4‑5 minutes, turning once, until the prawns turn pink and opaque.
• 11. Reduce heat to low and let the prawns simmer in the sauce for an additional 2 minutes to absorb flavors.
• 12. Taste and adjust salt or vinegar if needed; remove from heat.

🔥 Serve

• Transfer the Prawn Balchao to a warm serving bowl and garnish with a few fresh curry leaves or chopped cilantro if desired.
• Serve hot alongside steamed basmati rice, jeera rice, or soft pav/soft dinner rolls.
• Accompany with lime wedges and a simple cucumber‑onion salad for a refreshing contrast.