Ballachow

Ingredients

• a pound of small sized prawns
• six dry chillies or capsicums
• a tablespoonful of salt
• one whole garlic
• two ounces of green ginger
• a pint of tamarind water
• half a pound of butter

Method

1. 1

   Wash, head, tail, and shell the prawns, then pound or grind them to a paste.

2. 2

   Mix with chillies, salt, garlic, ginger, and tamarind water into the butter.

3. 3

   Keep in glass bottles.

4. 4

   When needed, fry the paste with chopped onion and a little lemon peel.

5. 5

   Serve as a zest with curry or with bread and butter.

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 10. The excerpt below is the record exactly as published.

Ballachow.” — Wasli, liead, tail, and shell a poiiiid of small sized prawns fif possible, not larger than those we get out yonder), and pound or grind them to a paste. Take six dry chillies or caj)sicnms, a tahlespoonful of salt, one whole garlic, two ounces of green ginger, and a pint of tamarind water. Mix these ingredients with half a pound of butter

Cook this with the app: pantry check, scaling, and the assistant.