| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Goan |
Goanese |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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)
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