Fish Balchao

This is a Goan fish curry dish, which is made with red chillies, spices and vinegar. The curry tastes better the next day as the vinegar matures and enhances the flavour of the curry. It uses a shrimp preserve made of fine shrimps.

For the Balchao preserve (Shrimp preserve)

Ingredients:

1kg fine shrimps (galmbo)
1 bottle palm feni (found locally in Goa)
1 pod garlic
12 peppercorns
6 dry red chillies
2 tbsp salt

Method:

1. Clean the shrimps thoroughly , wash and tie in a muslin cloth. Let the water drain, squeeze any water that may be left.

2. Grind the rest of the ingredients with the feni. Fill in air tight bottles and store.

This preserve can be used for fish, prawn or pork balchao and can be stored in cool and dark place.


For the Fish Balchao

Ingredients:

6-8 slices of pink snapper/white snapper/kingfish.
2 onions, finely chopped
3 tbsp Balchao preserve

For the Masala:

Grind the below spices in vinegar
10 dry red chillies (if you prefer spicy add more chillies)
5 peppercorns
10 flakes of garlic
1/2 tsp turmeric
2-3 cloves 
1/2 inch piece of cinnamon
1 tsp coriander seeds
1/4 tsp cumin seeds

Method:

1. Wash the fish slices, apply salt and keep aside.

2. Fry the fish in little oil. Do not make the fish crisp.

3. In a saucepan fry the onions in little oil until lightly golden brown. Add the above ground masala and fry.

4. Add the balchao preserve, stir a little and add the fish.

5. Add little water to make the gravy and simmer on slow flame until the gravy thickens.

Coffee, Mascarpone & Banana Trifles

I tried this dessert recently at the friend's dinner party, it was simply delicious. I obtained the recipe from her and tried it out. It was very easy to prepare and can be either prepared in advance or on the day as it requires just a few hours to chill.

Serves 8 ( medium pots)

Ingredients:

4-6 trifle sponges
3 tbsp coffee
2 tbsp brandy
2 bananas, sliced into small circles
250g Madagascan Vanilla Custard ( ready made from Supermarket)
250g Mascarpone
2 tbsp caster sugar (depending on sweetness required)
200ml double cream
Dark chocolate, grated for topping

Method:

1. Place the sponges into the base of the glasses/pots. Distribute evenly.

2. In a bowl mix the coffee with 100 ml boiling water, add brandy and stir till coffee is dissolved. Spoon the mixture over the sponges, just enough to soak them. Save the rest of the coffee mix for later.

3. Place the banana slices evenly into each pot. Spoon over the vanilla custard.

4. Cream the mascarpone , sugar , cream and remaining coffee mixture. Mix well.

5. Layer over the custard. Cover each pot with cling film and chill.

6. Before serving, sprinkle the chocolate.