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.
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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.
.JPG)
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.
