Balchao (prawn preserve)

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

1/4 Kg prawns (shelled)
1tsp cumin seeds
1tsp peppercorns
10 Kashmiri chilies
vinegar to taste
1 tsp ground turmeric
2 cups oil
4 medium onions, minced
handful of curry leaves
1 inch piece of ginger, finely chopped
3 heads of garlic, finely chopped
4 green chilies, seeded and chopped
salt to taste

Grind together the cumin, peppercorns and chilies 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 chilies.
Simmer for 10 minutes or so.

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