Yield: 1 Servings
|¼ kilograms||Prawns (shelled).|
|1 teaspoon||Cummin seeds|
|10 \N||Kashmiri chillies|
|\N \N||Vinegar to taste|
|1 teaspoon||Ground turmeric|
|4 mediums||Onions, minced|
|1 \N||Handful curry leaves|
|1 \N||1-inch piece of ginger, finely chopped|
|3 \N||Heads garlic, finely chopped|
|4 \N||Green chillies, seeded and chopped|
|\N \N||Salt to taste|
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 cummin, peppercorns and chillies 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 chillies.
Simmer for 10 minutes or so.
From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)