1 kg. Prawns(shelled and de-veined)
2 tsps. Salt
2 tsps. Tumeric powder
300 ml. Oil
1 onion (chopped)
8 curry leaves
1 garlic pod paste
5 inch ginger
4 or 5 tbsps Galmbo Balchao (shrimp preserve, see below for recipe)
3 tsps. Sugar
Wash the prawns well and drain out the water completely. Apply salt and turmeric powder and allow to stand for 2 hours. Drain out any water that collects.
Heat the oil in a large pan, fry the onions till tender, add prawns and fry them well.
In another pan, heat the remaining oil, add curry leaves, ginger-garlic paste and Galmbo Balchao (shrimp preserve).
Stir-fry on slow fire for a few seconds. Mix the fried prawns and sugar. Simmer for 2 minutes and keep the pan down from the fire.
Cool and bottle. Please do not use water at all.
1 kg galmbo (absolutely fine shrimps)
1 bottle palm feni
1 pod garlic
6 dry red chillies
3 tablespoons salt
2 clean dry empty bottles
Clean the shrimps thoroughly, wash and tie in a muslin cloth.
Allow to hang for about 12 hours till all the water has drained out. Squeeze out any water that may be left.
Grind the shrimps, salt, garlic and peppercorns (on a dry grinding stone) with palm feni only. Mix dry chillies (whole).
If any feni is left, it may be added to the shrimps paste. Fill in the bottles and cap tightly.
This preserve is used in the preparation of fish, prawns and pork balchao.