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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Fish Vindaille
(Fish Vindaloo)  Share 
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  1. 1 kg fish fillet (fresh)

  2. 6 cloves garlic

  3. 2 tablespoons freshly ground mustard seeds

  4. 1 tablespoon turmeric powder

  5. 3 medium onions coarsely sliced

  6. green chillies (sliced lengthwise)-quantity to taste

  7. Salt and  pepper to taste

  8. 2 tablespoons white vinegar

  9. 1/2 cup vegetable oil

fish vindaloo



  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.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.