Saturday, March 28, 2009

Prawns Ballichao

If made with extra vinegar, turmeric, and salt, this can be bottled.
It will keep a few days regfrigerated evenso, and is better the next day.

Prawns Ballichao

Two pounds small prawns, shelled and veined.
One cup fine chopped onion.
Half cup chopped tomato.
Two tablespoons chili paste.
One tablespoon jaggery.
One teaspoon garam masala.
Half a teaspoon ground black pepper.
Quarter teaspoon each ground cumin, turmeric, salt, cayenne.
Half a cup of vinegar, half a cup of tamarind water.

Whirr all except prawns, onion, tomato in a blender. Hot fat fry the prawns two minutes, remove and drain. Brown onions, add masala. Momentarily after add the tomatoes. Cook till blended well. Add the prawns and fry till done.

This is a good side dish, and well with vegetables and rice.


Anonymous said...

Heavens what a marvelous recipe indeed. My good sir, you are a cook of utter genius, if I do say so myself!

---Rupert Murdoch


Self praise is better than no praise at all, eh?

Looks like a rather sour dish, though. Are you sure you've got the proportions of vinegar and tamarind right?

The back of the hill said...

Those proportions are probably right. Balichao is meant to keep. Or at least no go bad quickly in a tropic climate.

GRANT!PATEL! said...

Exactly and precisely. Kept. Like fine wine or zesty girl in flat behind the park. Your honour.

---Grant Patel

GRANT!PATEL! said...

Or tobacconist, if Hungarian is wanting.

---Grant Patel

Anonymous said...
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Anonymous said...
This comment has been removed by a blog administrator.
GRANT!PATEL! said...

Attention, pilleaze! Previous two self-serving advertisements have been REMOVED!

I am not pleased entirely that some weasel sees my noble effort as nothing more than an opportunity to append spammatismes.

Hence, moderation is now enabled.
Good day!

---Gronstick Peravents