PRAWNS BALCHAO ( MANGALOREAN OR GOAN)

Ingredients

1 Kg Prawns (used Tiger Prawns) peeled, deveined and washed. I cut them into three bits as they are too big. You can use shrimps and need not cut

1/2 inch Ginger

6 cloves Garlic

Dry Roast the below items

10 Red chillies

1 inch stick of Cinnamon

2 tsps of Pepper Corns

1 Spoon of Mustard Seeds

1 Spoon of Cumin Seeds or Jeera

8 cloves

Grind the roasted items along with ginger, garlic and vinegar to a paste.

Marinate the prawns with turmeric powder, salt and vinegar

Keep a pan on the stove and add 2 tbsps and when hot fry the marinated prawns slightly and remove, if required in batches.

Add 2 tblsps of oil and add 2.5 large chopped onions and fry for about 5 minutes. Add 2 sprigs curry leaves and fry for a minute. Add a can of chopped tomatoes about 400 gms or 3 to 4 tomatoes, continue frying for 5 minutes. Mix and fry. Add the masala and masala water and mix well and fry till oil separates. Add the fried prawns and mix well and fry for another five minutes. Check for salt and vinegar and continue frying. Remove from flame

CHICKEN CAFREAL

Ingredients

1 Kg chicken cut into medium pieces

2 Onions Sliced and fried crisp

6 green chillies

4 cloves garlic

1 inch ginger

1 tbsp of coriander seeds

1 tsp of cumin seeds

8 pepper corns

8 Green Cardamom

1 inch Cinnamon sticks

6 cloves

a little vinegar

salt to taste

3 tblsp of oil

Method:

Dry roast the coriander, cumin, pepper corns, cardamom, cinnamon and cloves. Dry grind this and then add ginger, garlic, green chillies and little water and grind to fine paste. Add this to the chicken pieces, 1 tblsp salt and two tblsp vinegar and keep aside for sometime, 15 minutes.

Heat up 3 tblsp of oil in a pan and then add the marinated chicken pieces. On medium heat stir fry the chicken. Add the marinade and a little water if required. Continue cooking while stirring occasionally and allow the water to dry up. Add salt and vinegar if required. When done remove into a serving dish and garnish with fried onions and coriander leaves.