Fish Vindaille & Bouillon Bredes
(Fish Vindaloo)

Method:

Fish Vindaille:

1. Cut fish fillets into serve sizes according to your own preferences. Season with salt and pepper to taste. Lightly dust with corn flour. Heat oil in deep frying pan in batches until golden brown. Drain and put aside.

2. Slice each garlic clove lengthwise into three to four slices. Slice the chillies lengthwise into two halves.

3. Heat the same oil in which you fried the fish to simmering point. Add the sliced onions, garlic slices and chillies. Fry until the onion slices become transparent. Add two tablespoons of the freshly ground mustard seeds, white vinegar and the turmeric powder. Mix well and add the fried fish pieces. Carefully blend in the fish with the spices. Reduce the heat to medium low and cook for a further one minute.

4. Remove carefully from the pan and place on a serving dish.

5. Allow to cool and serve with rice and black lentils or bouillon bredes. Can also be eaten with fresh bread.

6. Fish vindaille can be stored in the fridge for 3 to 4 days and is eaten cold. Instead of fish, use octopus cut into serve pieces and fried in oil.

Bouillon Bredes:

1. Clean green vegetables (bredes) and cut into 7-10 cm (3-4 inches) pieces.

2. Heat oil in deep saucepan to simmering point. Add the sliced onions, crushed ginger and garlic. Cook until the onion slices become transparent.

3. Add three to four cups of water (quantity can vary according to taste). Bring to boil. Season with salt and pepper to taste.

4. Put in the green vegetables (bredes) and cook for a few minutes only. The green vegetables must be just slightly cooked and still retain their bright green colour. Be careful not to overcook.

5. Remove from pan and put in serving casserole dish. Eat hot with rice and fish vindaille, steak or as an accompaniment to carri poule and rice.

6. Enjoy.

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