6 fillets or steaks of any firm fish
1 onion oil for shallow
2 Tsp balchao paste Masala mix :-
20 dry Kashmiri chilies
10 cloves garlic
1/2 inch piece turmeric (or
1/2 tsp ground)
3 cloves small
piece of cinnamon bark (about 1/2 inch)
1 tsp coriander seeds
1/4 tsp cumin 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.