Скачать с ютуб Prawns Balchao | Goa’s Favourite Pickle | Portuguese Cuisine | India in 21 Recipes | Victorinox в хорошем качестве

Prawns Balchao | Goa’s Favourite Pickle | Portuguese Cuisine | India in 21 Recipes | Victorinox

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: https://bit.ly/SMWSK17 2. Victorinox Cutting/Chopping Board: https://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