Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Fillets or steaks of any firm fish |
| 1 \N | Onion |
| \N \N | Oil for shallow frying |
| 2 tablespoons | Balchao paste |
| 20 \N | Dry kashmiri chillies |
| 5 \N | Peppercorns |
| 10 \N | Cloves garlic |
| 1 \N | 1/2-inch piece turmeric -or- |
| ½ teaspoon | Ground |
| 3 \N | Cloves |
| 1 small | Piece of cinnamon bark (about 1/2 inch) |
| 1 teaspoon | Coriander seeds |
| ¼ teaspoon | Cummin seeds |
MASALA MIX
Grind together the masala mix in enough vinegar to give a thick paste. Fry the onions until brown, add the masala and fry for about 5 minutes over a low heat. Add the balchao and continue to cook. In a separate pan fry the fish slightly. Add the masala/onion mixture to the fish, adding a little water if the paste is too thick. Simmer until the fish is cooked. Serve with plain boiled rice.
From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)