Fish Pickle / Balchoa


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Prawn Balchão is one of the Goan favorite Seafood dish. Brought to Goa by the Portuguese, Balchão originated in Macao, where it is called Balichao. Balchao is a method of cooking either fish or prawns in a dark red and tangy sauce. Balchao is almost like pickling and can be made days in advance without reheating. The traditional Balchao uses a paste made from dried shrimp known as ‘galmbo’ in Konkani spices and feni (see below. This paste is added to fresh prawns, onion, spices and oil to prepare a prawn balchao. Balchao is often bottled and eaten as an accompaniment in meals. But many people leave out the dried shrimp paste as this lends a fairly strong fishy flavour to the dish.

This is one of ma daughter favorite fish Pickle, I prepare for her more & keep, also easy for me after work don’t has any thing I can use this pickle & good for working ladies fast dish.

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Ingredients :
1 kg Mackerel / King fish / Prawns (cleaned)

vegetable/ canola/ sunflower cooking oil

2 large onions chopped fine

3 large tomatoes chopped fine

2 tbsps garlic paste

1 tbsp ginger paste

20  dry red chillies

1 tbsp cumin seeds

2″ stick of cinnamon

8-10 cloves

2 tbsps sugar

1/2 cup vinegar

Salt to taste

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Method:

Put the fish in a large bowl and sprinkle salt on them. Keep aside.

Roast the dry red chillies, cumin seeds, mustard seeds, cloves and cinnamon till they begin to release their aroma. Take off from the fire and cool.

Grind the ginger, garlic and roasted spices into a smooth paste using the vinegar.

Heat the oil on a medium flame in a wok-style pan. Add the fish and stir fry till opaque. Remove from the pan and keep aside.

In the same pan, fry the onions till light brown. Add the tomato and fry till soft.

Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate from the masala.

Add the fish to this masala, mix well and cook for 2-3 minutes & switch the flame let is cool completely then store in a clean sterilizer jar and add warm oil after cooling and, same process like normal pickle.

Serve with piping hot, plain boiled rice.

Enjoy !!!!!

Love & Regards

❤ Linda ❤

Note : 

This Pickle can be preserve more than a month, only has to take care while blending add only vinegar, no water is add. but at my home it does not stay more than a 2 weeks :-P.

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