Ingredients with Measurements:
- 500g fish fillets, cut into cubes
- 2 onions, chopped
- 6 garlic cloves, minced
- 1-inch ginger, grated
- 2 tomatoes, chopped
- 2 tbsp Balchão masala
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 green chilies, slit
- 1 cup water
- Salt, to taste
- 2 tbsp oil
Special Equipment Needed:
- Non-stick pan
- Wooden spoon
Step-by-Step Instructions:
1. Heat oil in a non-stick pan and add chopped onions. Saute until they turn translucent.
2. Add minced garlic and grated ginger. Saute for a minute.
3. Add chopped tomatoes and green chilies. Cook until the tomatoes turn mushy.
4. Add Balchão masala, turmeric powder, cumin powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.
5. Add water and bring it to a boil.
6. Add fish cubes and mix gently. Cover the pan and let it cook for 10-12 minutes on low heat.
7. Once the fish is cooked, turn off the heat and let it rest for 5 minutes.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Substitutions for ingredients:
- Any firm white fish can be used instead of fish fillets.
- Red chili powder can be used instead of green chilies.
- Canola oil can be used instead of oil.
Variations:
- Shrimp can be used instead of fish.
- Vegetables like cauliflower, potatoes, and carrots can be added to the curry.
Tips and Tricks:
- Use fresh fish for best results.
- Do not overcook the fish, as it can become rubbery.
- Adjust the spice level according to your taste.
Storage Instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- Reheat the curry in a pan on low heat until it is heated through.
Presentation Ideas:
- Garnish with chopped cilantro and serve with steamed rice.
Garnishes:
- Chopped cilantro
Pairings:
- Steamed rice
Suggested Side Dishes:
- Cucumber raita
- Poppadoms
Troubleshooting Advice:
- If the curry is too spicy, add a dollop of yogurt to balance the heat.
Food Safety Advice:
- Make sure the fish is cooked through before serving.
Food History:
- Balchão is a Portuguese-Indian dish that originated in Goa, India.
Flavor Profiles:
- Spicy, tangy, and savory
Serving Suggestions:
- Serve hot with steamed rice.
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Region: Indian