Recipes >> Vinegar Fish

 This is a recipe from the west coast of India. Here sourness is introduced with vinegar instead of in the more usual way with tamarind. Serve with a lentil daal, roti and natural yogurt. 

1 teaspoon ground turmeric, 1 teaspoon salt, 500 g (1 lb) haddock or cod steaks, 3 table spoons oil, 2 onions – sliced, 2-3 green chilies – thinly sliced, 2 garlic cloves, 2.5 cm (1 inch) piece of fresh root ginger – peeled and cut into strips, 2 tablespoons white wine vinegar, 4 tablespoons water coriander sprigs – to garnish.
Mix together the turmeric and salt on a plate. Coat the fish in the mixture. Heat the oil in a frying pan, add the fish and fry gently on both sides for 1-2 minutes. Lift out the fish and set aside.
Add the onions, chilies, garlic and ginger and fry, stirring, until golden. Stir in the vinegar and water. Return the fish, cover the pan and cook gently for 5-6 minutes ore until cooked through. 
To serve, transfer the fish to a warmed serving dish and garnish with the coriander. 
Serves 4.
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