Balchao (Prawn Preserve)

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


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.