Fish Balchao

This was submitted by Sita R. Prabhu Desai and appeared in this week's Thursday magazine. This is a spicy dish that fish lovers are going to love!

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1  kg  kingfish, washed
• 4  onions, peeled,washed and finely chopped
• 4  cloves garlic, peeled,washed and chopped finely
• 1  inch ginger, peeled and chopped
• 1⁄2 cup fresh coriander leaves, washed and chopped
• 10 -12  cloves
• 1⁄2 inch cinnamon stick
• 6  black peppercorns
• 1  tablespoon cumin seed
• 1  tablespoon  coriander seed
• 1  tablespoon turmeric powder
• 6  red chilies
• 3  tomatoes, washed,peeled and finely chopped
•  salt
• 4  tablespoons  oil
• 1⁄2 cup coconut milk

Directions

1. Chop the fish into medium-sized pieces.
2. Keep aside.
3. In your mixer/blender, prepare a paste of ginger, garlic and the corriander leaves.
4. Marinate the fish with this paste mixture and turmeric powder, and keep aside for 15 minutes.
5. Now, prepare a paste of cloves, cinnamon stick, black peppercorns, cumin seeds, red chillies and corriander seeds in your mixer/blender.
6. Heat oil in a skillet.
7. Add the onions to it and stir-fry until they become soft.
8. Add tomatoes and stir-fry until they become soft and the oil separates.
9. Add the cinnamon-clove paste and fry for 5 minutes.
10. Add the marinated fish and the coconut milk.
11. Cover and cook on low flame for 10 minutes.
12. Garnish with corriander leaves.
13. Serve hot with cooked long-grain Basmati rice.