(serves 6)
Ingredients
1 kg diced fish filets, 50 g Mayil spices for vindaye & achar, 2 onions cut into quarters, 10 g mustard seeds, 50 g garlic and ginger, 3 green chilies cut length-wise, 5 tbs vinegar, 5 tbs oil, juice of ½ lemon, salt, pepper.
Preparation
- Marinate the fish with salt, pepper and lemon juice.
- Fry the fish and leave aside.
- Sweat onions, mustard, garlic and ginger in oil.
- Add Mayil spices for vindaye & achar and cook for 5 to 6 minutes.
- Stir in vinegar and green chilies.
- Add the fish.
- Best served cold.
