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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 kilogram prawns -- (shelled)

  3. 1 teaspoon cumin seeds

  4. 1 teaspoon peppercorns

  5. 10 Kashmiri chiles

  6. vinegar to taste

  7. 1 teaspoon ground turmeric

  8. 2 cups oil

  9. 4 medium onions -- minced

  10. 6 curry or bay leaves

  11. 1 inch ginger root -- finely chopped

  12. 3 heads garlic -- finely chopped

  13. 4 green chiles -- seeded and chopped

  14. salt to taste

Instructions Jump to Ingredients ↑

  1. 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:

  2. 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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