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. | ||||
FISH BALCHAO
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