| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Goan |
Goanese |
1 |
Servings |
INGREDIENTS
| 1/2 |
kg |
Any fleshy fish – fillets of |
|
|
steaks |
| 1 |
|
Onion finely sliced |
| 1 |
|
Tomato finely chopped |
| 2 |
|
Cloves garlic, finely |
|
|
chopped |
| 1 |
|
1/4-inch piece ginger |
|
|
finely chopped |
| 4 |
|
Peppercorns |
| 2 |
t |
Oil |
| 1 |
t |
Mild vinegar |
INSTRUCTIONS
The sauce used for this is just a plain old bechemel, with the
addition of a good dose of ground black pepper. Fry the sliced
ingredients until the onion browns. Add one or two cups of water and
the peppercorns. Bring to the boil and add the fish and vinegar.
Gently simmer until the fish is done. Serve with you own favourite
bechemel. From archives of rec.food.recipes Date: Tue, 31 Jan 1995
08:20:10 GMT From: trev@wg.icl.co.uk (Trevor Hall)
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