Prawn Balchao

• 1-1/2 pounds medium-sized prawns (or shrimp)
• 16 ounce can diced tomatoes
• 1 teaspoon turmeric powder
• 10 peppercorns
• 8 garlic cloves
• 1 teaspoon cumin seeds
• 1/2 cup canola oil
• 2 medium diced red onions
• 1 tablespoon coriander seeds
• 8 dried red chillies (use less if you don't want it too spicy)
• 6 cloves
• 1-1/2 inch cinnamon stick
• 1 inch ginger
• Salt to taste
• 1 cup ketchup
• 2 teaspoons white vinegar
• 1/2 cup chopped fresh cilantro

1. Apply tumeric powder and salt to prawns and set aside. Grind coriander seeds, red chillies, cumin seeds, cloves, cinnamon peppercorn, garlic, ginger with a little water to a fine paste. Heat 1/4 cup oil in a skillet and fry the prawns till brown. Drain, cover and set aside. In the same skillet, add the remaining 1/4 cup oil and fry onions until they become soft. Add ground spice paste and fry until the mixture begins to give off a strong aroma and the oil begins to separate. Add the diced tomatoes to the mixture in the pan and fry for 5 mins. Add salt and fried prawns. Cover the pan and cook for 5 minutes.
2. Then add tomato ketchup, mix well. Add white vinegar, mix well and cook for another five minutes. Garnish with cilantro. Serve hot with rice or crusty bread.

prawns, tomatoes, turmeric powder, peppercorns, garlic, cumin seeds, canola oil, red onions, coriander seeds, red chillies, cloves, cinnamon, ginger, salt, ketchup, white vinegar, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/prawn-balchao-50069535 (may not work)