(sliced lengthwise)-quantity to taste
pepper to taste
1/2 cup vegetable
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
Slice each garlic clove
lengthwise into three to four slices. Slice the chillies lengthwise
into two halves.
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.
Remove carefully from
the pan and place on a serving dish.
Allow to cool and serve
with rice and black lentils or bouillon bredes. Can also be eaten with
Fish vindaille can be
stored in the fridge for 3 to 4 days and is eaten cold.
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