Anglo-Indian Recipes from Bridget White-Kumar. Easy to follow recipes and instructions of popular and everyday Anglo-Indian Dishes
ANGLO-INDIAN COOKERY BOOKS BY BRIDGET WHITE
Monday, August 11, 2008
FISH VINDALOO
1 kg good fleshy fish cut into slices
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons ginger garlic paste
2 tablespoons vinegar
Salt to taste
2 tomatoes pureed
2 tablespoons oil
Wash the fish well and lightly fry in a little oil till the pieces become firm. Heat oil in a pan and add the onions and fry till light brown. Add the ginger garlic paste and sauté for a while. Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time. Add the fish and the vinegar and mix well. Add a little more water and cook till the gravy is slightly thick.(Slices of Shark fish can also be used in this recipe to make Shark Fish Vindaloo. However the pieces need not be fried before hand since shark meat is already firm)
Subscribe to:
Post Comments (Atom)
ANGLO-INDIAN LIVER AND ONIONS FRY
ONION AND LIVER FRY Ingredients ½ kg lamb liver sliced thinly 4 large onions chopped 1teaspoon chillie powder ...
-
DODOL OR DHOL DHOL (BLACK RICE HALWA) Dodol or Black Rice Halwa is a delicious Christmas Sweet purported to be another legacy of ...
-
Japonaise cakes are often mistakenly called Japanese cakes. Surprisingly, the Japonaise Cake did not originate in Japan but is act...
No comments:
Post a Comment