Burmese Balchan (dry fish Pickle) | How to make Burmese Balchan (dry fish Pickle)

By Maritta Felix  |  14th Feb 2018  |  
5 from 1 review Rate It!
Burmese Balchan (dry fish Pickle)by Maritta Felix
  • Prep Time

    15

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

0

1

About Burmese Balchan (dry fish Pickle) Recipe

Yummiest pickle is balchan. This mouthwatering recipe is from my grandma kitchen. Prepare and enjoy this recipe.

Burmese Balchan (dry fish Pickle) is a delicious dish which is liked by the people of every age group. Burmese Balchan (dry fish Pickle) by Maritta Felix is a step by step process by which you can learn how to make Burmese Balchan (dry fish Pickle) at your home. It is an easy recipe which is best to understand for the beginners. Burmese Balchan (dry fish Pickle) is a dish which comes from world cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Burmese Balchan (dry fish Pickle) takes 15 minute for the preparation and 60 minute for cooking. The aroma of this Burmese Balchan (dry fish Pickle) make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Burmese Balchan (dry fish Pickle) will be the best option for you. The flavor of Burmese Balchan (dry fish Pickle) is unforgettable and you will enjoy each and every bite of this. Try this Burmese Balchan (dry fish Pickle) at your weekends and impress your family and friends.

Burmese Balchan (dry fish Pickle)

Ingredients to make Burmese Balchan (dry fish Pickle)

  • tomato 4
  • millet dry 6-7 pieces
  • cumin powder 1 tsp
  • Asafodia 1/4 tsp
  • chilli powder 1 -2 tsp (as per tastr)
  • ginger 1 pieces
  • garlic 2 pod
  • Seasame oil 1 cup
  • Castrol oil 1/4 cup
  • vinegar 1/4 cup
  • salt as per taste

How to make Burmese Balchan (dry fish Pickle)

  1. TAKE TOMATO ADD SALT AND KEEP IT IN SUNLIGHT FOR ONE DAY. AFTER TAT MAKE PUREE KEEP IT ASIDE.
  2. ADD CASTER OIL AND SEASAME OIL
  3. ADD GINGER GARLIC PASTE IN OIL. FRY UPTO IT TURN BROWN COLOUR.
  4. ADD CUMIN POWDER, ASAFODIA, RED CHILLI POWDER IN IT
  5. ADD TOMATO PUREE UPTO TOMATO JUICE THICK AND TURNS COLOUR STIR CONTINUESLY
  6. MEAN TIME TAKE MULLET FISH WASH WELL AND COOK SEPARATE WITH WATER AND CHILLI POWDER
  7. ADD COOKED DRY FISH AND STIR FOR FEW MINS.
  8. FINALLY ADD VINEGER IN PICKLE TO PRESERVE FOR WEEKS.
  9. BALCHAN (DRY FISH PICKLE) IS READY TO TASTE.

Reviews for Burmese Balchan (dry fish Pickle) (1)

Hema Mallik9 months ago

Would love to try this.
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