Fish Vindaye
This fish dish combines mustard seeds, turmeric, garlic and chili pickled in vinegar.
I used Dorado, but any firm fleshed white fish will do, (I have also used Kingklip)
I used Dorado, but any firm fleshed white fish will do, (I have also used Kingklip)
Ingredients:
- 1kg Dorado fillets OR any firm white fish, cubed ( I have also used kingklip)
- 25ml tumeric
- 20ml black mustard seeds, crushed
- 150ml oil
- 3 Large onions, sliced
- 250g pickling onions, peeled and left whole
- 2 green chillies, split lenghtwise (remove pips)
- 2 red chillies, split lenghtwise (remove pips)
- 4 – 6 garlic cloves, crushed
- 10g fresh ginger root, peeled and crushed
- Juice of two lemons
- 1 small bunch curry leaves
- 75ml white vinegar
- salt and pepper
Method:
- Collect and prepare all ingredients
- Combine fish cubes with half the tumeric and a little mustard seed.
- Heat half the oil in a large frying pan, fry fish about 5 minutes over high heat, stirring constantly
- Heat remaining oil in separate pan.
- Fry onions, chillies, garlic, ginger, remaining tumeric and mustard seed, five minutes.
- Add rest of ingredients, bring to the boil.
- Add fish and stir well.
- To complete: Leave to cool, cover and refrigerate 24 hours.
Serve chilled with white rice
PS….We also serve lentils with it as a side dish