Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  kilogram      prawns -- (shelled)
   1      teaspoon      cumin seeds
   1      teaspoon      peppercorns
  10                    Kashmiri chiles
                        vinegar to taste
   1      teaspoon      ground turmeric
   2      cups          oil
   4      medium        onions -- minced
   6                    curry or bay leaves
   1      inch          ginger root -- finely chopped
   3      heads         garlic -- finely chopped
   4                    green chiles -- seeded and chopped
                        salt to taste

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.