Chef Vj

Rechado/Peri Peri Masala

Dry Whole Red Chillies	30 gms.
Cloves	10 gms.
Green Cardamom	5 gms.
Ginger Garlic Paste	30 gms.
Cinnamon Stick	5 gms.
Lime Juice	50 ml.
Toddy Vinegar	60 ml.

	Grind together all ingredients to a coarse paste.
	Store in a cool dry place.

Balchao Masala

Chopped Onions	2 kgs.
Chopped Garlic	80 gms.
Rechado/Peri Peri Masala	200 gms.
Toddy Vinegar	400 ml.
Chopped Tomatoes	200 gms.
Dehydrated Prawns	50 gms.
Salt	to taste
Oil	to fry

	Heat oil, fry onions, garlic and tomatoes.
	Dissolve Rechado/Peri Peri masala in toddy vinegar and add to onion, garlic, tomato mix, cook on a slow fire for 5 minutes.
	Add dehydrated prawns and simmer for 10 minutes.
	Store in a cool place.

Tiger Prawns Balchao (4 portions)

Tiger Prawns (shelled, deveined with tail)	12 nos.
Balchao Masala	200 gms.
Lime Juice	2 tbs.
Oil	to fry
Salt & Pepper	to taste

	Marinade the tiger prawns with salt, pepper and lime juice.
	Grill the prawns on a griddle.
	Simmer the prawns in Balchao masala for 10 minutes.

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