Main Course

Prawn Balchao

Name: Prawn Balchao
Prep time: 25 min
Cook time: 35 min
Total time: 2 h
Yield: 4人分
Cuisine: indian, goan
Ingredients: 500 g prawn shelled, deveined, tails on; 0.5 小さじ turmeric powder; 0.5 小さじ salt; 10 個 red chili dried, Kashmiri or Byadgi; 1 小さじ cumin seed; 0.5 小さじ peppercorn black; 3 個 clove; 1 個 cinnamon stick 1-inch piece; 30 g ginger roughly chopped; 8 片 garlic roughly chopped; 0.5 カップ vinegar white or apple cider; 1 小さじ sugar; 4 大さじ oil vegetable or coconut; 1 個 onion finely chopped; 0.5 小さじ salt or to taste

This spicy and tangy Goan prawn pickle is a delightful main course served with rice or bread. It features succulent prawns coated in a vibrant, vinegar-based masala with a kick of red chilies. The flavors deepen as it rests, making it a perfect make-ahead dish.

Forkinによるオリジナルレシピ

合計時間: 2 時間
人数: 4
難易度: 普通
1人分: 304 kcal

グルテンフリー

アレルゲン情報： 甲殻類、魚を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

500 gprawn, shelled, deveined, tails on
4 大さじoil, vegetable or coconut
1 個onion, finely chopped
0.5 小さじsalt, or to taste

prawn marinade

0.5 小さじturmeric powder
0.5 小さじsalt

balchao paste

10 個red chili, dried, Kashmiri or Byadgi
1 小さじcumin seed
0.5 小さじpeppercorn, black
3 個clove
1 個cinnamon stick, 1-inch piece
30 gginger, roughly chopped
8 片garlic, roughly chopped
0.5 カップvinegar, white or apple cider
1 小さじsugar

調理器具

large pan · grinder · kadai · blender

作り方

手順

1
Marinate the prawns with turmeric powder and the first portion of salt. Set aside for at least 15 minutes.
約15 分
調理のヒント： For best flavor, marinate the prawns for up to 30 minutes in the refrigerator.
2
For the balchao paste, soak the dried red chilies in warm water for 10-15 minutes until softened.
約10 分
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.
約2 分
調理のヒント： Be careful not to burn the spices, as this can make them bitter.
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.
約5 分
調理のヒント： Ensure the paste is very smooth for the best texture in the final dish.
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.
約3 分
調理のヒント： Cooking the prawns briefly now prevents them from becoming rubbery later.
6
In the same pan, add the chopped onion and sauté over medium heat until golden brown, about 8-10 minutes.
約10 分
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.
約10 分
調理のヒント： Cooking the paste thoroughly helps to develop its deep flavors.
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.
約2 分
9
Reduce the heat to low, cover the pan, and let it simmer for another 5 minutes, allowing the flavors to meld.
約5 分
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.
約1 時間
調理のヒント： For an even richer flavor, prepare the balchao a day in advance and refrigerate.

1人分

栄養情報

76%スコア

カロリー: 304.4kcal
たんぱく質: 31.2g
炭水化物: 9.6g
脂質: 15.7g
食物繊維: 1.3g
糖類: 3g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover Prawn Balchao in an airtight container in the refrigerator.

温め直し

Gently reheat on the stovetop over low heat until warmed through, adding a splash of water if needed to loosen the sauce.