Hi Skip,
Here's Elsie's balchao recipe:
1 lb prawns(King prawns preferred)
1 large onion
1 green chilli -sliced
1 x 2" piece green ginger -crushed
6 cloves garlic -crushed
1 dessert spoon Elsie's Standard Curry powder **
1 dessertspoon paprika
1 teaspoon each of sugar & salt
(Place all above ingredients in a non-metallic dish and mix
to a paste with a dessertspoon oil and some vinegar(see below)
1/4 bottle vinegar
1/4 bottle vegetable or mustard oil
Heat remaining oil in a large pan and fry pawns, onions and chilli until free
of all moisture. Add the paste and cook gently to blend. Next pour in the
remaining vinegar and simmer for about ten minutes before 'potting' in
sterilized jars.
**Since you don't have Elsie's Standard curry powder recipe, here it is:
4 dessertspoons cumin seed
2 dessertspoons coriander seed
1 dessertspoon whole black pepper
25 cloves
4 x 4" sticks of cinnamon bark(broken up)
10 cardamom pods
Grind all the above in a coffee grinder, place in a bowl and add
1 1/2 dessertspoons paprika powder
dessertspoon turmeric powder
1/2 dessertspoon chilli powder(hot) - optional
(Powdered spice may be used in lieu of whole spice and in the same
proportion - only that freshly-ground spice is noticeably better.
Store in a dry sterilized jar.
Note: This cooking seems to have gone to my head.
Yesterday I made some yellow lime pickle and now
hoping to make some mackerel molho!!!
Goodnight!
My friend Mervyn Maciel getting down to cooking a serious dish of prawn balchao inspired by a delicious sunset in Surrey UK
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