Fish Balchao Curry
Balchao is a Goan style curry. We can also call it as Pickle curry. A Goa style fish pickle curry. A must try curry for those who got bored of regular Fish kulambu..
You can prepare this curry, with any fish which has few bones. You should be able to cut only the flesh portion of the fish alone. I used Salmon fish for this curry. You can also use 'Ooli Meen' or ' Cheela Meen' or 'Vanjaram'.
Here is the appetizing fish curry..
Ingredients:
For the Gravy:
Fish - 2 pieces
Big Onion - 1
Ginger-Garlic Paste - 2 tsp
Tomato - 1
Green Chili - 1
Turmeric Powder - 1/4 tsp
Chili Powder - 1/4 tsp
Salt - As required
Sugar - a pinch
Oil - As required
To Grind:
Red Chilies soaked in Vinegar - 2
Whole Garam Masala - Each 1
Pepper - 6 or 8
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Tamarind - 1 tsp
Vinegar - 1 tsp
Procedure:
- Wash and chop only the flesh portion of fish. Take enough salt,turmeric powder, chili powder for the fish in a bowl and add little oil . Make it a paste and marinate the fish portions in it for a n hour. After that shallow fry them in oil in a pan and take it out.
- Grind everything under 'To Grind'. Soak red chilies in vinegar for 10 minute and grind it along.
- Chop finely Big onions and tomatoes. Slit Green chili.
- Heat oil in the same pan in which you fried fish.
- Add chopped onions to it. When its translucent, add Ginger- Garlic paste.
- After the raw flavor goes off, add chopped tomatoes.
- Add enough salt and turmeric powder to the pan and cover with a lid.
- After both onions and tomatoes are cooked, add masala.
- Add enough water and cook the gravy. Add a pinch of sugar also. It increases taste of the curry.
- Once the gravy is done you can see oil leaving sides of the pan. Add fried fish and switch off the flame.
- Leave the curry untouched for some time. Enjoy your curry with hot steaming rice.
