MARIA'S PORTUGUESE BACALAU
This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.
Provided by BINGADING
Categories World Cuisine Recipes European Portuguese
Time P1DT2h
Yield 8
Number Of Ingredients 12
Steps:
- Soak the dried salted cod in cold water for 24 hours, changing the water several times.
- Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
- In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
- Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
- While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
- Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
- Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.
Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g
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!
Provided by Charishma_Ramchanda
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Chop the fish into medium-sized pieces.
- Keep aside.
- In your mixer/blender, prepare a paste of ginger, garlic and the corriander leaves.
- Marinate the fish with this paste mixture and turmeric powder, and keep aside for 15 minutes.
- Now, prepare a paste of cloves, cinnamon stick, black peppercorns, cumin seeds, red chillies and corriander seeds in your mixer/blender.
- Heat oil in a skillet.
- Add the onions to it and stir-fry until they become soft.
- Add tomatoes and stir-fry until they become soft and the oil separates.
- Add the cinnamon-clove paste and fry for 5 minutes.
- Add the marinated fish and the coconut milk.
- Cover and cook on low flame for 10 minutes.
- Garnish with corriander leaves.
- Serve hot with cooked long-grain Basmati rice.
Nutrition Facts : Calories 284.2, Fat 21, SaturatedFat 7.3, Sodium 23.8, Carbohydrate 24.2, Fiber 5.2, Sugar 10.8, Protein 4.7
GOAN PRAWN BALCHãO
Steps:
- Gather the ingredients.
- Put the prawns in a large bowl and sprinkle salt on them. Set them aside.
- Using a dry pan over medium heat, toast the dried red chiles, cumin seeds, mustard seeds , cloves, and cinnamon until they begin to release their aroma. Take off from the heat and cool.
- Grind the ginger, garlic, and toasted spices into a smooth paste using the vinegar. You can do this with a small food processor or a mortar and pestle.
- Heat the oil on a medium flame in a wok -style pan or similar pan. Add the prawns and stir fry until opaque. Remove from the pan and set them aside.
- In the same pan, fry the onions until they are light brown. Add the tomato and fry until soft.
- Now add the spice-vinegar paste, sugar, and salt to taste. Fry until the oil begins to separate from the spice mixture.
- Add the prawns to this spice mixture, mix well and cook for 2 to 3 minutes. Serve with hot basmati rice.
Nutrition Facts : Calories 273 kcal, Carbohydrate 23 g, Cholesterol 5 mg, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, Sodium 441 mg, Sugar 14 g, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 0 g
BALCHAO MASALA
A pickle-like blend of ingredients called _balchao_, is crucial to many of Portuguese Goa's meat dishes, and usually incorporates Goa's other passion, _feni_, a potent alcoholic brew made from either cashew nuts or palm fruit. Also omnipresent in Goan dishes is the highly acidic _feni_ vinegar, which reduces the potency of dried red chiles-as does tart tamarind, another key element in this layered, complex, and fiery-hot paste that peppers its way into many of Goa's curries. Unfortunately, neither the alcohol nor the vinegar is available outside of India (maybe even outside of Goa), and so my offering is devoid of both. Nonetheless, it is very flavorful, with cider or malt vinegar standing in as a perfectly acceptable substitute.
Provided by Raghavan Iyer
Yield Makes 1/2 cup
Number Of Ingredients 10
Steps:
- Pour the vinegar into a blender jar, and then add all the remaining ingredients. Puree, scraping the inside of the jar as needed, until it forms a highly pungent, reddish-brown paste.
- Store the mixture in a tightly sealed nonreactive container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.
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