Balchao de peixe (fish balchao)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Fillets or steaks of any firm fish | |
| 1 | Onion | |
| Oil for shallow frying | ||
| 2 | tablespoons | Balchao paste |
| 20 | Dry kashmiri chillies | |
| 5 | Peppercorns | |
| 10 | Cloves garlic | |
| 1 | 1/2-inch piece turmeric -or- | |
| ½ | teaspoon | Ground |
| 3 | Cloves | |
| 1 | small | Piece of cinnamon bark (about 1/2 inch) |
| 1 | teaspoon | Coriander seeds |
| ¼ | teaspoon | Cummin seeds |
Directions
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)