Ingredients Jump to Instructions ↓

  1. 1/4 kilogram prawns -- (shelled)

  2. 1 teaspoon cumin seeds

  3. 1 teaspoon peppercorns

  4. 10 Kashmiri chiles vinegar to taste

  5. 1 teaspoon ground turmeric

  6. 2 cups oil

  7. 4 medium onions -- minced

  8. 6 curry or bay leaves

  9. 1 inch ginger root -- finely chopped

  10. 3 heads garlic -- finely chopped

  11. 4 green chiles -- seeded and chopped salt to taste

Instructions Jump to Ingredients ↑

  1. Preparation : Many Asian countries have a balchao type preserve. It is used either in the preparation of other dishes ;- see Balchao de peixe (fish balchao) and Balchao de porco (pork balchao), or served as an accompaniment to other dishes. For a fresh balchao, i.e. one you are not going to bottle: Grind together the cumin, peppercorns and chiles with the vinegar. Mix in the turmeric. Fry the onions in the oil until all the water have gone. Add the prawns, masala, curry leaves, garlic, ginger and green chiles. Simmer for 10 minutes or so.


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