How to make Bacalhau a Bras- SK Khazana -

A wholesome traditional Portuguese one meal dish made with dried fish and eggs

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dried surmai, Eggs (अंडे)

Cuisine : Portuguese

Course : Main Course Seafood

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Bacalhau a Bras- SK Khazana

Bacalhau a Bras- SK Khazana Recipe Card

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Portuguese cuisine is the result of many Mediterranean influences. It is best known for seafood. A wide variety of spices are used which give the Portuguese cuisine its distinct taste.   These spices include piri piri (small, fiery chillies) and black peppercorns, as well as cinnamon, vanilla and saffron. Olive oil forms the basis of Portuguese cuisine, which is used both for cooking and flavouring meals. Garlic, and herbs like bay leaf and parsley are used in plenty.

 

Portugal formerly had a large empire and its cuisine was not only influenced by others but it also left its influence on other cuisines such as Brazilian cuisine, which offers its own versions of Portuguese dishes, such as feijoada and caldeirada (fish stew). Other Portuguese influences can be seen in the Chinese territory of Macau (Macanese cuisine) and in the Indian state of Goa where dishes such as vindalho (a spicy curry also called vindaloo), show the use of vinegar and garlic.

Prep Time : 41-50 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Bacalhau a Bras- SK Khazana Recipe

  • Dried surmai 400 grams

  • Eggs 3

  • Black peppercorns crushed to taste

  • Salt to taste

  • Oil 3 tablespoons

  • Medium potatoes peeled and cut into thick strips 2

  • Large onion sliced and layers separated 1

  • Garlic chopped 1/2 tablespoon

  • Fresh parsley chopped 1/2 tablespoon

  • Black olives for garnish

  • Fresh parsley sprig for garnish

Method

Step 1

Slit the fish horizontally without cutting through and place in a deep tray. Add sufficient water and set aside for 25-30 minutes.

Step 2

Break the eggs into a bowl, add crushed peppercorns and salt and beat.

Step 3

Remove the flesh from the fish, discard bones and cut the flesh into pieces.

Step 4

Heat oil in a non-stick pan. Add potato strips and toss and saute till light golden. Add salt, mix and drain and set aside.

Step 5

Add onion and garlic to the oil remaining in the same pan, mix and sauté till onion turns golden brown.

Step 6

Add fish flesh pieces and mix. Add potato strips and mix. Add beaten eggs, mix well and cook till egg is done. Add chopped parsley and mix well.

Step 7

Garnish with olives and parsley sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.