Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1/2 | Kilogram | Prawns | Shelled |
| 1 | Teaspoon | Jeera (Cumin Seeds) | Grind |
| 1 | Teaspoon | Pepper Corns | Grind |
| 10 | Medium | Chillies Kashmir | Grind |
| 1 | Teaspoon | Turmeric Powder | Grind |
| As Required | Vinegar | To grind above. | |
| 4 | Medium | Onions | Minced and fried |
| 2 | Tablespoon | Cooking Oil | To fry prawns |
| Handful | Curry Leaves (Kadi patta) | To fry. | |
| 1 | Inch | Ginger (Adhrak) | Chopped fine and fry |
| 1 | Whole | Garlic (Lason, Losun) | Separate flakes, and chop |
| 4 | Medium | Chillies Green | Minced and fried |
| As Required | Salt | To taste |
Method
Grind together the cumin, peppercorns and kashmir chillies with the vinegar. Mix in the turmeric.
Heat oil and fry the onions till brown. Add prawns, ground masala, curry leaves, garlic, ginger and green chillies. Mix well and simmer for 10 minutes or until the prawns are cooked.
Note : Balcho can also be prepared using meat and fish.
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