Balchao (Prawn Preserve)

Course : Curry
Serves: 1
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1/4 kilogram prawns -- (shelled)
1 teaspoon cumin seeds
1 teaspoon peppercorns
10 medium Kashmiri chiles
1 tablespoons vinegar to taste
1 teaspoon ground turmeric
2 cups oil
4 medium onions -- minced
6 piece curry or bay leaves
1 piece ginger root -- finely chopped
3 medium garlic heads -- finely chopped
4 medium green chiles -- seeded and chopped
1 teaspoon salt to taste

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.

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