Fish Balchao – A Goan specialty

Directions

• For making Balchao paste:
• 20 dry kashmiri Chilies
• Peppercorns
• 10 cloves Garlic
• /2- tsp Turmeric powder
• Cloves
• inch Cinnamon bark
• tsp Coriander seeds
• /4 tsp Cummin seeds
• Little Tamarind (Supari size)
• Coconut vinegar
• Preparation of Balchao paste:
• Grind together the ingredients of balchao past in enough vinegar to give a thick paste.
• Balchao preparation:
• Fry the onions until brown, add the balchao masala and fry for about 5 minutes’ over low heat.
• Add the balchao and continue to cook.
• In a separate pan fry the fish slightly.
• Add the balchao masala – onion mixture to the fry fish, adding a little water if the paste is too thick.
• Simmer until the fish is cooked. Serve with plain boiled rice.