How it works
|
FISH VINDALOO |
Send this recipe to someone special... |
| |
|
| 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. |
|
