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Balchao De Peixe (Fish Balchao)
6 Fillets or steaks of any firm fish
Oil for shallow frying
2 tb Balchao paste
20 Dry kashmiri chillies
10 Cloves garlic
1 1/2-inch piece turmeric -or- 1/2 ts Ground
1 sm Piece of cinnamon bark (about 1/2 inch)
1 ts Coriander seeds
1/4 ts Cummin seeds
Grind together the masala mix in enough vinegar to give a thick paste. Fry
the onions until brown, add the masala and fry for about 5 minutes over a
low heat. Add the balchao and continue to cook. In a separate pan fry the
fish slightly. Add the masala/onion mixture to the fish, adding a little
water if the paste is too thick. Simmer until the fish is cooked. Serve
with plain boiled rice.
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