Prawn Balchao

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Marinate the prawns with turmeric powder and the first portion of salt. Set aside for at least 15 minutes.

   حوالي 15 د

   ملاحظة الطاهي: For best flavor, marinate the prawns for up to 30 minutes in the refrigerator.

2. 2

   For the balchao paste, soak the dried red chilies in warm water for 10-15 minutes until softened.

   حوالي 10 د

3. 3

   In a small pan, dry roast the cumin seeds, peppercorns, cloves, and cinnamon stick over medium heat until fragrant, about 1-2 minutes. Let cool.

   حوالي 2 د

   ملاحظة الطاهي: Be careful not to burn the spices, as this can make them bitter.

4. 4

   Drain the soaked red chilies. In a grinder or blender, combine the drained chilies, roasted whole spices, ginger, garlic, vinegar, and sugar. Grind to a fine, smooth paste, adding a splash of water if needed to help it blend.

   حوالي 5 د

   ملاحظة الطاهي: Ensure the paste is very smooth for the best texture in the final dish.

5. 5

   Heat oil in a large pan or kadai over medium-high heat. Add the marinated prawns and sauté for 2-3 minutes until they just turn pink. Do not overcook. Remove the prawns from the pan and set aside.

   حوالي 3 د

   ملاحظة الطاهي: Cooking the prawns briefly now prevents them from becoming rubbery later.

6. 6

   In the same pan, add the chopped onion and sauté over medium heat until golden brown, about 8-10 minutes.

   حوالي 10 د

7. 7

   Add the prepared balchao paste to the pan with the onions. Cook, stirring continuously, for 8-10 minutes until the oil separates from the paste and it darkens slightly.

   حوالي 10 د

   ملاحظة الطاهي: Cooking the paste thoroughly helps to develop its deep flavors.

8. 8

   Return the sautéed prawns to the pan with the balchao paste. Add the second portion of salt and mix well to coat the prawns evenly.

   حوالي 2 د

9. 9

   Reduce the heat to low, cover the pan, and let it simmer for another 5 minutes, allowing the flavors to meld.

   حوالي 5 د

10. 10

    Remove from heat and let the Prawn Balchao rest for at least 1 hour before serving. This allows the flavors to deepen and the prawns to absorb the masala.

    حوالي 1 س

    ملاحظة الطاهي: For an even richer flavor, prepare the balchao a day in advance and refrigerate.