6 fillets or steaks of any firm fish
oil for shallow frying
2 tblsp balchao paste
20 dry kashmiri chillies
10 cloves garlic
1/2 inch piece turmeric (or 1/2 tsp ground)
small piece of cinnamon bark (about 1/2 inch)
1 tsp coriander seeds
1/4 tsp cummin seeds
1. Grind together the masala mix in enough vinegar to give a thick paste.
2. 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.
3. 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.
4. Simmer until the fish is cooked. Serve with plain boiled rice.