Title: Balchao (prawn preserve)
 Categories: Goanese
      Yield: 1 Servings
 
    1/4 kg Prawns (shelled).
      1 ts Cummin seeds
      1 ts Peppercorns
     10    Kashmiri chillies
           Vinegar to taste
      1 ts Ground turmeric
      2 c  Oil
      4 md Onions, minced
      1    Handful curry leaves
      1    1-inch piece of ginger,
           -finely chopped
      3    Heads garlic, finely chopped
      4    Green chillies, seeded and
           -chopped
           Salt to taste
 
  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 cummin, peppercorns and chillies 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 chillies. Simmer for 10 minutes or so. From archives of
  rec.food.recipes
  
  Date: Tue, 31 Jan 1995 08:20:10 GMT
  
  From: trev@wg.icl.co.uk (Trevor Hall)