Ingredients

• 1/2 Bottle - Vinegar.
• 200 gms - Dried prawns, soaked.
• 50 gms - Dry red chillies.
• 50 gms - Garlic.
• 50 gms - Ginger.
• 1/2 Bottle - Sweet oil.
• 1 Bunch - Curry Leaves.
• 200 gms - tomatoes.
• 50 gms - Sugar.
• Salt to taste.

How to Make Prawn Balchao with sweet oil

• Shell and soak the prawns overnight in vinegar.
• The next morning, remove them from the vinegar and mince them.
• Grind coarsely the chillies, garlic and ginger with vinegar.
• Temper curry leaves in hot oil. Remove from heat and add in the ground masala.
• Add peeled tomatoes, cut into pieces, masala water, vinegar (leaving one cup of vinegar in the bottle), and salt to taste.
• Keep the vessel on the fire.
• Cook well till the oil floats to the top and the tomatoes are well cooked.
• Then add the minced prawns, sugar and a cup of vinegar.
• Stir and cook for 20 mins.
• Cool and bottle the pickle.