Fish Balchao Recipe

Name: Fish Balchao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Fish Balchao falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Balchao

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions