Balchao (Prawn Preserve) Recipe Recipe

Name: Balchao (Prawn Preserve) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 kg Prawns (shelled).; 1 tsp Cummin seeds; 1 tsp Peppercorns; 10 x Kashmiri chillies Vinegar to taste; 1 tsp Grnd turmeric; 2 c. Oil; 4 med Onions, chopped; 1 handf curry leaves; 1 x 1-inch piece of ginger, finely minced; 3 x Heads garlic, finely minced; 4 x Green chillies, seeded and minced Salt to taste

Servings: persons

1/4 kg Prawns (shelled).
1 tsp Cummin seeds
1 tsp Peppercorns
10 x Kashmiri chillies Vinegar to taste
1 tsp Grnd turmeric
2 c. Oil
4 med Onions, chopped
1 handf curry leaves
1 x 1-inch piece of ginger, finely minced
3 x Heads garlic, finely minced
4 x Green chillies, seeded and minced Salt to taste

1
Many Asian countries have a balchao type preserve.
2
It is used either in the preparation of other dishes ;- see Balchao de peixe (fish balchao) and Balchao de porco (pork balchao), or possibly served as an accompaniment to other dishes.
3
For a fresh balchao, i.e.
4
one you are not going to bottle :-
5
Grind together the cummin, peppercorns and chillies with the vinegar.
6
Fold in the turmeric.
7
Fry the onions in the oil till all the water have gone.
8
Add in the prawns, masala, curry leaves, garlic, ginger and green chillies.
9
Simmer for 10 min or possibly so.

1282

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 kg Prawns (shelled)., 1 tsp Cummin seeds, 1 tsp Peppercorns, 10 x Kashmiri chillies Vinegar to taste, and more.

Yes, Balchao (Prawn Preserve) Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balchao (Prawn Preserve) Recipe

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