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Burmese Balchan (dry fish Pickle)

Feb-14-2018
Maritta Felix
15 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Burmese Balchan (dry fish Pickle) RECIPE

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

Recipe Tags

  • Pickling
  • Non-veg
  • Easy
  • Everyday
  • Assam and North East
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. tomato 4
  2. millet dry 6-7 pieces
  3. cumin powder 1 tsp
  4. Asafodia 1/4 tsp
  5. chilli powder 1 -2 tsp (as per tastr)
  6. ginger 1 pieces
  7. garlic 2 pod
  8. Seasame oil 1 cup
  9. Castrol oil 1/4 cup
  10. vinegar 1/4 cup
  11. salt as per taste

Instructions

  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 (1)  

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Hema Mallik
Feb-21-2018
Hema Mallik   Feb-21-2018

Would love to try this.

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