Grind spices, garlic and ginger in a little vinegar. Fry the fish until tender. Fry the masala for a couple of minutes then add the remaining vinegar. Cook for a further 10 minutes on a low heat. Consume after 3-4 weeks as per mackerel para.
Many Asian countries have a balchao type preserve.
Grind together the cummin, peppercorns and chillies with the vinegar. Mix in the turmeric. Fry the onions in the oil until all the water have gone. Add the prawns, masala, curry leaves, garlic, ginger and green chillies. Simmer for 10 minutes or so.