| 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: trev@wg.icl.co.uk (Trevor Hall)
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