Preparation / Directions:
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.