Ingredients Jump to Instructions ↓

  1. 6 Fillets or steaks of any firm fish

  2. 1 Onion

  3. Oil for shallow frying

  4. 2 tablespoons Balchao paste

  5. 20 Dry kashmiri chillies

  6. 5 Peppercorns

  7. 10 Cloves garlic

  8. 1 1/2-inch piece turmeric -or-

  9. teaspoon Ground 3 Cloves

  10. 1 small Piece of cinnamon bark (about 1/2 inch)

  11. 1 teaspoon Coriander seeds

  12. teaspoon Cummin seeds

Instructions Jump to Ingredients ↑

  1. 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.

  2. From archives of Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)


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