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FISH VINDALOO

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Preparation time ([days] hrs:min): 00:15
Cooking time ([days] hrs:min): 00:30
Number of servings: 4
This dish highlights yet another Indian way of blending spices, in this instance, grinding them in vinegar. Dry red chilis, ground in vinegar add a flavour that is hard to mimic as you will realise when you taste this sweet and sour fish preparation.

List of ingredients: Calculate grocery list for multiple recipes
No. Ingredient Qty Measure Wt.(gms)
Set 1
1 Pomfret (Chhamna) 0.38 pound 172.13
2 Tomato Puree 1/4 cup 62.50
3 Vegetable Oil 11/4 tablespoon 20.63
4 Sugar 0.38 tablespoon 4.50
5 Salt   to taste 0.25
Set 2
1 Cumin Seeds (Cumin, Jeera) 1/2 teaspoon 1.05
2 Garlic 2 cloves 6.00
3 Dry Red Chili 11/2 medium  
4 Gasagasaalu (Poppy Seed, Khas Khas seeds) 0.63 teaspoon 2.50
5 Onions 1/4 medium  
6 Vinegar 1/8 cup 45.00

Cooking procedure:
Grind all the ingredients of set 2 until soft. Keep aside.

Cut pomfret into 8-10 pieces. Keep aside. Heat oil in a shallow and wide pan. When oil is hot, add the above paste and fry until oil separates from it. Now, add tomato puree, a cup of water, sugar and salt to taste and bring to boil.

Lower heat and add fish pieces. Stir once and cook on medium heat until the oil starts separating from the sauce.

Serve with plain white rice and papad.

 




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