Balchao (Prawn Preserve) Recipe

• 1/4 kg Prawns (shelled).
• 1 tsp Cummin seeds
• 1 tsp Peppercorns
• 10 x Kashmiri chillies Vinegar to taste
• 1 tsp Grnd turmeric
• 2 c. Oil
• 4 med Onions, chopped
• 1 handf curry leaves
• 1 x 1-inch piece of ginger, finely minced
• 3 x Heads garlic, finely minced
• 4 x Green chillies, seeded and minced Salt to taste

1. Many Asian countries have a balchao type preserve.
2. It is used either in the preparation of other dishes ;- see Balchao de peixe (fish balchao) and Balchao de porco (pork balchao), or possibly served as an accompaniment to other dishes.
3. For a fresh balchao, i.e.
4. one you are not going to bottle :-
5. Grind together the cummin, peppercorns and chillies with the vinegar.
6. Fold in the turmeric.
7. Fry the onions in the oil till all the water have gone.
8. Add in the prawns, masala, curry leaves, garlic, ginger and green chillies.
9. Simmer for 10 min or possibly so.

prawns, cummin seeds, vinegar, turmeric, oil, onions, curry, ginger, garlic, green chillies

Taken from cookeatshare.com/recipes/balchao-prawn-preserve-76220 (may not work)