2 Medium Sized Cups of Prawns

Balchao Masala
To be ground to paste in Vinegar
24 Kashmiri Chillies
1 Inch Piece Ginger
6 Flakes Garlic
1 and 1/2 Teaspoon Jeera
1/2 Teaspoon Haldi Powder
A Small Ball of Tamarind
Vinegar around 200ml

For Frying
4 Medium Onions cut fine
1/2 Inch Ginger cut into Jullians
6 Flakes of Garlic cut fine
2 Green Chillies 
2 Sprigs of Curry leaves
300 to 500 ml of Oil depending on storage

Put all the masala ingredients in the blender.
They needed to be blended in vinegar so add around 200ml and blend the ingredients in vinegar.
Clean and keep the prawns ready while your masalas getting done.
Once your prawns are cleaned, saute them for a while.
stir fry the prawns
Chop the second set of ingredients, onions, ginger and garlic.
Your prawns should be fried by now, keep them aside till they cool off and become easy to handle.
Put some oil into the pan and add the curry leaves - fry the curry leaves
Add the juliennes of ginger and stir fry with the curry leaves.
Then add the garlic pieces are continue frying
When slightly brown add the onions and continue keep frying!
Chop your prawns into pieces this is if you have large or medium size prawns. You want the masala flavour to get into it.
Mince the prawns into pieces
Once onions are nice and brown, add the balchao masala to the ingredients and let it fry as well.
Now add the chopped pieces of prawn to the masala.
Mix the prawn balchao ingredients in the masala till its spread evenly.
Split and cut into pieces two green chillies or more if you want your prawn balchao extra spicy.
Add the green chilly to the prawn balchao and your done. If you are going to consume the balchao immediately you can use less oil during the steps.
If you plan on preserving it for a long time add more oil, you need to make sure once you bottle it, there should be oil floating above the contents for it to be well preserved.


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