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Wednesday, December 12, 2012,9:19 PM by
V.Chitralekha

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VINEGAR FISH

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Blend the chilies, macadamia nuts or almonds, onion, garlic, ginger, turmeric and 15ml / l tablespoon of the oil in a food processor to form a paste .
  • Alternatively, pound them together in a mortar with a pestle to form a paste. Heat the remaining oil in a karahi or wok.
  • Add the paste and cook for 1-2 minutes without browning. Stir in the vinegar and water and season with salt to taste. Bring to the boil, and then lower the heat.
  • Rinse the mackerel fillets in running water and dry well on kitchen paper.
  • Add the mackerel fillets to the sauce and simmer for 5 minutes or until the fish is tender and cooked.
  • Transfer the fish to a warm serving dish. Bring the sauce to a boil and cook for another 2 minutes or until it has reduced slightly.
  • Pour the sauce over the fish, garnish with the chopped chili and deep-fried onions,serve with rice.

INGREDIENTS

  • 4  mackerel, filleted
  • 4 fresh red chilies, seeded
  • 6  macadamia nuts or almonds
  • 1 red onion, quartered
  • 3 garlic cloves, crushed
  • ½ in piece fresh root ginger, peeled and sliced
  • 1 teaspoon ground turmeric
  • 50 ml Cooking oil
  • 3 wine vinegar
  • 175 ml water
  • Salt
  • Deep fried onions and finely chopped
  • Fresh chili to garnish
  • Boiled rice or coconut rice to serve if needed

26 comments for “Vinegar Fish”

  • Posted Saturday, February 11, 2023 at 4:28:48 PM

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