RECIPE OF THE WEEK : FISH BALCHAO

BY CHEF SOURAV BASU,
THE GRAND, ASANSOL

Dish Name	FISH BALCHAO
Recipe Category	GOA
Meal Period	Lunch/Dinner
Prep. Time	45 mins
Cooking Time	20 mins
Finishing Time	5 mins
Ingredients for _ portions
	Description	Unit	Qty
	Seer fish/Kingfish	KG	1
	Onion	KG	0.08
	Balchao preserve (see basic recipe)	KG	0.03
	*Grind in vinegar:*
	Red chillies	KG	0.01
	Peppercorns	KG	0.001
	Garlic flakes	KG	0.01
	Turmeric	KG	0.002
	Cloves	KG	0.001
	Cinnamon	KG	0.002
	Coriander seeds	KG	0.001
	Cumin seeds	KG	0.001
Method:-
Wash the fish, apply salt to it and keep it aside.
Fry the fish on a frying pan, without making it crisp.
In another pan, fry the sliced onions till they are brown. Then add the masala (ground in vinegar), and fry for a while.
Then add the balchao preserve to this masala, stir a little and finally add the fried fish.
Add a little water and allow the preparation to thicken over low flame.
Serve hot with rice.

Dish Name	BALCHAO PRESERVE
BASIC RECIPE
Prep. Time	30 mins
Cooking Time
Finishing Time
Ingredients for _ portions
	Description	Unit	Qty
	Shrimps	KG	1
	Palm feni	LT	0.6
	Garlic	KG	0.02
	Peppercorns	KG	0.01
	Red chillies	KG	0.01
	Salt	KG	0.02
Method:-
Clean the shrimps thoroughly. Wash and tie them in a muslin cloth. Allow them to hang till all the water has drained out.
Grind the shrimps, salt, garlic and peppercorns (on a dry grinding stone), with palm feni only.
Mix the dry, red chillies (whole) to the shrimp paste.
Add the remaining feni to the shrimp paste. Store the shrimps in clean, dry bottles.