Fish vindaye
Fried fish cooked with vindaye spices, onions, garlic and white vinegar, and garnished with green chillies.
Ingredients
- 6 tbsp Steward’s Lazzat vindaye spices (60g)
- 1 kg fried fish (tuna, marlin or another firm-fleshed fish)
- 1 tbsp lemon juice
- 1 tbsp turmeric powder (10g)
- 5 tbsp vegetable oil
- 1 ½ tbsp garlic paste
- 2 big onions ground to a paste
- 2 big onions diced
- 8 garlic pods sliced
- 125ml white vinegar
- 10 small green chillies
Method
Food safety
- Cooking times are approximate. They depend on what you cook and the size of the pieces.
- Coat the fishCoat the fried fish with the lemon juice, turmeric and ½ tbsp garlic paste.
- Make the baseHeat the oil. Add the onion paste and remaining garlic paste and fry for a few minutes.
- Add the fishAdd the vindaye spices, diced onion, garlic slices and prepared fish. Stir and simmer until heated through.
- FinishAdd the vinegar.
- Garnish and serveGarnish with green chillies and serve with dholl puri, rice or bread and a green salad.
About this recipe
Recovered from our earlier website. The ingredient list starts with fried fish; we have clarified that starting point, corrected the method heading and removed an unspecified storage recommendation. Ingredient quantities are unchanged.