Balchao (Prawn Preserve)

• 1/4 kg: Prawns (shelled).
• 1 cup: chopped onions
• 1 inch piece: Ginger, finely chopped
• 3 cloves: Garlic, finely chopped
• 4-5: Green chillies, seeded and chopped
• 1 tsp: Cummin seeds
• 1 tsp: Peppercorns
• 10 : Kashmiri chillies
• 1 tsp: Ground turmeric
• 2 cups: Oil
• Minced handful of curry leaves
• Vinegar to taste
• Salt to taste

1. Grind together the cumin, peppercorns and chillies with the vinegar. Mix in the turmeric.
2. Heat the oil and add the curry leaves and fry until brown. Add the prawns, masala, garlic, ginger and green chillies. Simmer for 10 minutes or so.