Balchão

Instructions

1. Soak the dried chillies in hot vinegar for 15 minutes, then blend them with the garlic, ginger, cumin and turmeric until you get a smooth paste.
2. Cut the fish into large chunks, season it with salt and pepper and set aside.
3. In a pan, heat the oil and fry the sliced onion for 8 minutes over medium heat, until golden.
4. Add the chilli paste and fry for 3 minutes, stirring, until it smells cooked.
5. Add the sugar and 100 ml of water, then simmer for 5 minutes to get a thick sauce.
6. Place the fish pieces in the sauce, cover and cook for 8 to 10 minutes over low heat, without stirring them.
7. Serve over basmati rice, sprinkled with coriander if you have some.