| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Goan | Goanese | 1 | Servings |
INGREDIENTS
| 6 | Fillets or steaks of any | |
| firm fish | ||
| 1 | Onion | |
| Oil for shallow frying | ||
| 2 | T | Balchao paste |
| 20 | Dry kashmiri chillies | |
| 5 | Peppercorns | |
| 10 | Cloves garlic | |
| 1 | 1/2-inch piece turmeric -or- | |
| 1/2 | t | Ground |
| 3 | Cloves | |
| 1 | Piece of cinnamon bark | |
| about 1/2 inch | ||
| 1 | t | Coriander seeds |
| 1/4 | t | Cummin seeds |
INSTRUCTIONS
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@wg.icl.co.uk (Trevor Hall)
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Nutrition (calculated from recipe ingredients)
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Calories: 319
Calories From Fat: 51
Total Fat: 5.7g
Cholesterol: 71.4mg
Sodium: 651.7mg
Potassium: 735.1mg
Carbohydrates: 22.8g
Fiber: 3.7g
Sugar: 5.5g
Protein: 43.7g