Welcome to My Kitchen

I started cooking 20 years ago, and every day has been a new experience. You might not believe it but i was a person who could not fry an egg...but 20 years on..i feel i can take on any challenge.

I'm constantly trying out new recipes and looking for innovative ways to improvise my dishes and make it more easier. The easier the cooking gets and the less time it takes the more time for me to relax with my loved one.
But easy and quick does not mean compromise on taste or the way a dish is presented. I take great pride in decorating my dishes as i am a firm believer of ' The first impression counts'.

I decided to start this blog to help others like me discover that cooking a feast does not require slogging for hours in the kitchen all it requires is the right ingredients, tools and a creative mind and voila! you will have your family and guests begging for second helpings....

My inspiration for cooking has always been my husband...he loves his food..and like the saying goes 'A way to a man's heart is through his stomach'..i can confidently say it's true and it works wonders for a happy relationship...but he is also my best critic and competition.

I've got two little girls both who love to eat, and my eldest always enjoys helping me in the kitchen. I will try to post more kid friendly recipes that can be fun to eat and make together.

Hope you enjoy this blog and find it useful...please do feel free to leave any feedback or comments...remember there's always room for improvement!!!

Tuesday 27 November 2012

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.










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