Prawn Balchao
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 tarafından hazırlanan özgün tarif
- Toplam süre
- 2 sa.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 304 kcal
Alerjen bilgisi: kabuklular ve balık içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 500 gprawn, shelled, deveined, tails on
- 4 yemek kaşığıoil, vegetable or coconut
- 1 adetonion, finely chopped
- 0,5 çay kaşığısalt, or to taste
prawn marinade
- 0,5 çay kaşığıturmeric powder
- 0,5 çay kaşığısalt
balchao paste
- 10 adetred chili, dried, Kashmiri or Byadgi
- 1 çay kaşığıcumin seed
- 0,5 çay kaşığıpeppercorn, black
- 3 adetclove
- 1 adetcinnamon stick, 1-inch piece
- 30 gginger, roughly chopped
- 8 dişgarlic, roughly chopped
- 0,5 su bardağıvinegar, white or apple cider
- 1 çay kaşığısugar
Ekipman
large pan · grinder · kadai · blender
Hazırlanışı
Adım adım
- 1
Marinate the prawns with turmeric powder and the first portion of salt. Set aside for at least 15 minutes.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
- 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
- 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 9
Reduce the heat to low, cover the pan, and let it simmer for another 5 minutes, allowing the flavors to meld.
Yaklaşık 5 dk.
- 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.
Yaklaşık 1 sa.
Aşçının notu: For an even richer flavor, prepare the balchao a day in advance and refrigerate.
Porsiyon başına
Besin değerleri
- Kalori
- 304,4kcal
- Protein
- 31,2g
- Karbonhidrat
- 9,6g
- Yağ
- 15,7g
- Lif
- 1,3g
- Şeker
- 3g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
Store leftover Prawn Balchao in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, adding a splash of water if needed to loosen the sauce.