Name: Balchao De Peixe (Fish Balchao)
Ingredients: 6 Fillets or steaks of any firm fish; 1 Onion; Oil for shallow frying; 2 tb Balchao paste; 20 Dry kashmiri chillies; 5 Peppercorns; 10 Cloves garlic; 1 1/2-inch piece turmeric -or-; 1/2 ts Ground; 3 Cloves; 1 sm Piece of cinnamon bark (about 1/2 inch); 1 ts Coriander seeds; 1/4 ts Cummin seeds

When we consider the New Testament epistles, where believers are given prescriptive instruction for church life, we find that being filled with the Spirit is demonstrated not through ecstatic experiences but through the manifestation of spiritual fruit. In other words, Spirit-filled Christians exhibit the fruit of the Spirit, which Paul identifies as “love, joy, peace, longsuffering, kindness, goodness, faithfulness, gentleness, self-control” (Gal. 5:22–23). They are “led by the Spirit” (Rom. 8:14), meaning their behavior is directed not by their fleshly desires, but by the sanctifying power of the Holy Spirit.

John MacArthur

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	tb	Balchao paste
20		Dry kashmiri chillies
5		Peppercorns
10		Cloves garlic
1		1/2-inch piece turmeric -or-
1/2	ts	Ground
3		Cloves
1	sm	Piece of cinnamon bark (about 1/2 inch)
1	ts	Coriander seeds
1/4	ts	Cummin seeds

INSTRUCTIONS

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: [email protected] (Trevor Hall)

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