Fish Balchao

Fish Balchao is a sweet, tangy and mildly sour Goan fish curry.

Serves: 4 portions

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INGREDIENTS

· Seer fish/Kingfish 1kg

· Onion 80gms

· Balchao preserve 30gms

BALCHAO MASALA

Grind in vinegar:

· Red chillies 10gms

· Peppercorns 1gm

· Garlic flakes 10gms

· Turmeric 2gms

· Cloves 1gm

· Cinnamon 2gm

· Coriander seeds 1gm

· Cumin seeds 1gm

METHOD

1. Wash the fish, apply salt to it and keep it aside.

2. Fry the fish on a frying pan, without making it crisp.

3. Remove deep-fried fish in a bowl and sprinkle 2 tbsp. vinegar over them. Keep aside for at least 1 hour.

4. In a pan, lightly fry the garlic, ginger and curry leaves. (Don’t brown these ingredients).

5. Add the sliced onions.

6. Then add the masala (ground in vinegar), and fry for a while.

7. Finally add the fried fish.

8. Add a little water and allow the preparation to thicken over low flame.

9. Adjust with sugar

10. Serve hot with rice.

If you make my Fish Balchao, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!