ANGLO-INDIAN FISH VINDALOO
1 kg good fleshy fish cut into slices
2 medium sized onions chopped
2 teaspoons chillie powder
2 teaspoons cumin powder
2 teaspoons garlic paste
2 tablespoons vinegar
Salt to taste
1 sprig curry leaves (optional)
2 tomatoes pureed or chopped finely
2 tablespoons oil
Wash the fish well and lightly fry in a little oil till the pieces become firm. Keep aside. Heat oil in a pan and add the curry leaves and onions and fry till light brown.
Add the garlic paste and sauté for a while.
Add the chillie powder, cumin powder, tomato puree and salt and fry for some time. Add the fish and the vinegar and mix well.
Add a just a little more water and cook till the fish is cooked and the gravy is slightly thick.
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