| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Chinese |
Chinese, Seafood |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Fish Fillets |
| 1 |
pn |
Salt |
| 3 |
tb |
Vinegar |
| 1 |
pn |
Saffron |
| 1/2 |
ts |
Peppercorns |
| 1 |
ts |
Dry Mustard |
| 1/4 |
c |
Ghee Or 3 Tb Of Vegetable Oil |
| 1 |
lg |
Onion, Thinly Sliced |
| 2 |
lg |
Garlic Cloves, Crushed |
| 2 |
md |
Red Chili Peppers, Finely Chopped |
INSTRUCTIONS
Put the fish in an open pan, add salt and vinegar. Cook the saffron,
peppercorns and mustard in the heated ghee or oil until well mixed. Pour
this spice mixture over the fish in vinegar and cook gently for 15 minutes.
Add the onion, garlic and chilies with about 60 dl of water. Cover and
cook, slowly, for 25 minutes.
From How To Make Good Curries by Helen Lawson Copyright 1973
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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