Fish Balchao Recipes
FISH BALCHAO
This was submitted by Sita R. Prabhu Desai and appeared in this week's Thursday magazine. This is a spicy dish that fish lovers are going to love!
Provided by Charishma_Ramchanda
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Chop the fish into medium-sized pieces.
- Keep aside.
- In your mixer/blender, prepare a paste of ginger, garlic and the corriander leaves.
- Marinate the fish with this paste mixture and turmeric powder, and keep aside for 15 minutes.
- Now, prepare a paste of cloves, cinnamon stick, black peppercorns, cumin seeds, red chillies and corriander seeds in your mixer/blender.
- Heat oil in a skillet.
- Add the onions to it and stir-fry until they become soft.
- Add tomatoes and stir-fry until they become soft and the oil separates.
- Add the cinnamon-clove paste and fry for 5 minutes.
- Add the marinated fish and the coconut milk.
- Cover and cook on low flame for 10 minutes.
- Garnish with corriander leaves.
- Serve hot with cooked long-grain Basmati rice.
Nutrition Facts : Calories 284.2, Fat 21, SaturatedFat 7.3, Sodium 23.8, Carbohydrate 24.2, Fiber 5.2, Sugar 10.8, Protein 4.7
PRAWN BALCHAO RECIPE
Goa is a total bliss when it comes to sea food lovers. Most restaurants get their fresh catch every day, which gets showcased right at their entrance. Customers are free to pick and choose from the display, that later gets served at their dinner table. One such dish which I always relish at my favourite restaurant in Goa is the Prawn Balchao. My colleagues love the prawn masala used in this one as the dish is a mixture of sweet, spice and sourness. The unique ingredient that makes the prawn even more delectable is the Goan Toddy Vinegar - one can get this in the Saturday Mapusa Market. Its like the Mecca for all the spices, fresh smoked sausages and pastes that the Goans use in their day to day cooking. There are many variations to this dish, some make it like a semi gravy similar to how this recipe does while others pickle the prawn. But the taste pretty much remains the same no matter the type of preparation, although the later one is more tangier due to the pickling process. Serve hot Prawn Balchao with phulka or simple rice of your choice with a nice tall glass of chilled beer. If you like this recipe, you can also try Prawns Pulao Rava Fried Prawns Prawns Fried Rice
Provided by jyothi varne
Time 45m
Yield Makes: 8 Servings
Number Of Ingredients 16
Steps:
- To begin making the Prawn Balchao recipe, in a large bowl, clean the prawns under running water, strain it out.
- Add a pinch of salt and turmeric powder, mix well and set aside. This step will basically remove the typical sea food odour from the prawns.
- In a wok dry roast - chillies, pepper, cumin, mustard, cloves and cinnamon.
- Grind the roasted mix of spices along with ginger, garlic and the vinegar into a smooth paste.
- In another wok/kadhai heat some oil, add the chopped onions and cook till golden brown.
- Add the chopped tomatoes and curry leaves, cook till all the water evaporates and the mixture turns all mushy leaving oil at the sides.
- Add the spice mixture and cook till the raw smell disappears.
- Add the prawns along with the sugar, check for spice levels and adjust accordingly.
- Cook till the water left by the prawns evaporates and the mixture turns into a thick gravy like consistency.
- Serve hot Prawn Balchao with any roti or simple rice of your choice with a nice tall glass of chilled beer.
BALCHAO MASALA
A pickle-like blend of ingredients called _balchao_, is crucial to many of Portuguese Goa's meat dishes, and usually incorporates Goa's other passion, _feni_, a potent alcoholic brew made from either cashew nuts or palm fruit. Also omnipresent in Goan dishes is the highly acidic _feni_ vinegar, which reduces the potency of dried red chiles-as does tart tamarind, another key element in this layered, complex, and fiery-hot paste that peppers its way into many of Goa's curries. Unfortunately, neither the alcohol nor the vinegar is available outside of India (maybe even outside of Goa), and so my offering is devoid of both. Nonetheless, it is very flavorful, with cider or malt vinegar standing in as a perfectly acceptable substitute.
Provided by Raghavan Iyer
Yield Makes 1/2 cup
Number Of Ingredients 10
Steps:
- Pour the vinegar into a blender jar, and then add all the remaining ingredients. Puree, scraping the inside of the jar as needed, until it forms a highly pungent, reddish-brown paste.
- Store the mixture in a tightly sealed nonreactive container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.
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