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Balchao De Peixe (Fish Balchao)

6 Fillets or steaks of any firm fish
1 Onion
Oil for shallow frying
2 tb Balchao paste

20 Dry kashmiri chillies
5 Peppercorns
10 Cloves garlic
1 1/2-inch piece turmeric -or- 1/2 ts Ground
3 Cloves
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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