Since quiet a while, I had these red jewels stored in my fridge.
Thereby , I decided to use them to add zing to my next food experiment. While browsing through cook books for inspiration, I came across a Prawns Balchao recipe by Chef Sanjeev Kapoor and decided to use it but with added personal twist.
I prefer ordering my choice of meat from licious as their quality of meat is unquestionably good.This time , my husband and I ordered 2 kg of medium sized prawns.
Wash the prawns and set them aside in salt spiked cold water.
For making tangy tomato-chili sauce, firstly rehydrate 12-15 red chillies by adding them to warm water for 15-20 minutes.
In a grinder, add red chilli,30 pods of garlic,mango ginger,two teaspoon of cumin seeds, a teaspoon of mustard seeds,20 cloves,2-3 cinnamon sticks and a cup of malt/white vinegar.Grind the mix to a smooth paste.
Mango ginger is a member of ginger plant which has texture similar to that of turmeric and a mild yet distinctive flavor of raw mango.
In a non-stick deep bottomed vessel, add two teaspoon of mustard oil.Toss prawns in the oil for a minute to remove excess moisture.In the same vessel, add the chopped onions and cook until they turn slightly brown.
Once the onions are done, add in tomatoes and saute for a minute.
At this point, add a cup of coconut milk extract.I have used second extract here,you could use a first extract too.Close the lid and allow the tomatoes to cook for 10-12 mins.
Once tomatoes are done, add in the chili paste made earlier and cook for a minute or two.
Add a teaspoon of brown/white sugar to enhance the flavors of the dish further.
Stir in the prawns and coat them evenly with the sauce.Adjust the seasoning and cook on low heat for 7-8 minutes or until prawns are cooked.
A minute or two before removing the vessel from the stove, add in half a cup of milk .
P.S:If you have used thick milk extract earlier ,you could skip this step.
To relish the addictive complex flavors of this dish , serve it along with a bowl of steamed rice or freshly baked pav.