Це відео не доступне.
Перепрошуємо.
Prawns Balchao | Goa’s Favourite Pickle | Portuguese Cuisine | India in 21 Recipes | Victorinox
Вставка
- Опубліковано 27 сер 2024
- A delicacy that has traversed its way to Goa, this dish is sure to enrich your palate with a beautiful symphony of sweet and tangy flavours. Watch Chef Ranveer Brar create this pickle staple from Goan food.
Try this delicious local goan seafood recipe that is sure to become your new favourite.
Bring home the joy of preparation with Victorinox Swiss Modern Knives.
Prawns Balchao
Preparation time 10 minutes
Cooking time 20-25 minutes
Serves 2
Ingredients
For Shrimp Powder
½ cup Dry shrimp, सूखा झींगा
Salt to taste, नमक स्वादअनुसार
For Paste
12-15 no. Dry kashmiri red chillies, soaked, सूखी कश्मीरी लाल मिर्च
½ tsp Cumin seeds, जीरा
1 tsp Black peppercorns, काली मिर्च के दाने
1 Clove, लॉन्ग
3 Green cardamom, हरी इलायची
1 Black cardamom, बड़ी इलायची
½ inch Cinnamon stick, दालचीनी
¼ inch Star anise, चक्र फूल
1-2 tbsp Apple cider vinegar, सिरका
½ tsp Oil, तेल
Salt to taste, नमक स्वादअनुसार
7-8 Garlic cloves, लहसुन
½ inch Ginger, peeled & sliced, अदरक
For Marination
10-12 Tiger Prawns, clean, झींगे
Salt to taste, नमक स्वादअनुसार
¼ tsp Turmeric powder, हल्दी पाउडर
For Prawns Balchao
2 tbsp Oil, तेल
2 no. Garlic cloves, chopped, लहसुन
1 sprig Curry leaves, करी पत्ते
2 large Onions, finely chopped, प्याज
Fried Prawns Oil, तले हुए झींगे का तेल
⅓ cup Prepared Paste, तैयार किया हुआ पेस्ट
½ tsp Sugar, चीनी
Salt to taste, नमक स्वादअनुसार
2 tsp Toddy vinegar, सिरका
Seared Prawns, तले हुए झींगे
2 tbsp Shrimp powder, झींगा पाउडर
For Searing Prawns
1-2 tbsp Oil, तेल
Marinated prawns, मैरिनेटेड झींगे
Process
For Shrimp Powder
In a small pan, add dry small shrimps, salt to taste and dry roast for 3-4 minutes on moderate heat until aromatic.
Transfer it into a grinder jar and grind into a fine powder.
Keep it aside for further use.
For Paste
In a bowl, add dry kashmiri red chillies, cumin seeds, black peppercorns, clove, green cardamom, black cardamom, cinnamon stick, star anise, apple cider vinegar, oil, salt to taste, garlic clove, ginger and transfer it into a grinder jar.
Grind into a smooth fine paste and keep it aside for further use.
For Marination
In a bowl, add tiger prawns, salt to taste, turmeric powder and mix it well.
Keep it aside for at least 10 minutes for resting.
For Prawns Balchao
In a kadai, add oil, once it's hot, add garlic clove, curry leaves, onions and saute for 2-3 minutes until translucent.
Add fried prawns oil and mix it well. Add prepared paste, sugar and saute it for a minute on moderate heat.
Add salt to taste, toddy vinegar, seared prawns and saute it well.
Add shrimp powder and cook it well on moderate heat.
Transfer it to a serving plate or bowl and serve hot with poi.
For Searing Prawns
In a pan, add oil, once it's hot, place marinated prawns and sear prawns for 1-2 minutes on both sides.
Keep it aside for further use.
Enjoy flavours from all around the country and bring them to your plate with ‘India in 21 Recipes’.
Knives used in the recipe:
1. Victorinox Swiss Modern Santoku Wood: bit.ly/SMWSK17
2. Victorinox Cutting/Chopping Board: bit.ly/3QME0Jw
Also, dive into the world of Victorinox - products, lifestyle, events and more on our Instagram page: / victorinox_india
#PrawnsBalchao #IndiaIn21Recipes #Victorinox #ChefRanveerBrar
![Lp. Сердце Вселенной #1 НАЧАЛО ПУТЕШЕСТВИЯ [Новый сезон] • Майнкрафт](http://i.ytimg.com/vi/380Q7gLWGvk/mqdefault.jpg)
That is the king of all masslas in goan receipies
I know for a fact that if you make this dish, you never leave the head on. It's a no no. If you're eating it right then, then it's okay to leave the head on. Although Chef Rego taught you this recipe, you make it totally differently.
Lovely mouth watering thankyou.
Thank you for your recipe of prawns Balacho God Bless will let you know how it turn up.....
So glad you paid homage to Chef Rego. As you said, God of Goan cuisine! ❤️
In goa we don't add single drop of water .toddy vinegar give good taste .we keep that pickel to rest atlist 1 weeks before eating
How long does the pickle stay fresh
Thank you for the wonderful recipe of balchão. Really missed this since long time.
Thank you for this very nice recepie. Can you please tell how much dry shrimps powder did you sprinkle on the prawns and masala.
Lovely recipe, Chefji, thankyou, but can onions be avoided & this recipe be served like pickles???
After watching this really missed Ranveer Brar’s hindi/punjabi version “Aeelo ji”
Thank goodness for it, honestly! But, also why is an Indian saying ‘tu-meric’ like a westerner instead of ‘tur-meric’ ??? I had a hearty laugh!
I just made some dry shrimp pickle....very tiny like the ones you used in your video
How much of Galmo you have added.What was the weight of the prawn/shrimp.?It would be nice with the measurements. 😊😊
Excellent…roasted dry prawn powder is new ingredients for me….thnx what is name of chef?
Prawns Balchao traditional prawns pickle recipe by SuperMasterChef Ranveer Brar with Vicorinox
:)
Lovely❤ mouth watering
Thank you :)
Awesome video...watched it till the end...being a goan wanted to see how you perfected it...we use tiny fresh shrimps called galmo or kardi
Shrimp heads never ever....
Love you so much Sir
i kinda like your recipe of balchao. gonna make it. i live in the Philippines and i get the very fine fresh and dried shrimps better known as krills.
Omg Chef; I have been asking for prawns recipes and finally I see one. Disappointed as you have not shared tips for not overcooking the prawn. You Lee saying on MasterChef “undercooked”/ “over cooked”. Can you pls explain what is perfectly cooked? Thanks
For Goan balchao you should not keep the prawn head
Can i add all spice, better known as Pimenta dioica and sumac? These two spice throw a lot of flavor.