An Islander’s Fish Vindaye (Pickled Fish)

There is something which I don’t cook often. And that’s f i s h ..

I like to eat it, just that I find it complicated because of the smell before being cooked and all the mosquitoes it pulls. However, when I feel slightly down or disturbed then I dunno why I kind of do the most complicated thing to feel better – unlike others who would just opt to.. do nothing. 😐

Well, this is what I did: Fish Vindaye – pickled mustard fish. This is my mom’s recipe. Normally she makes the spices from scratch while I preferred to buy the Steward’s Lazzat ready-made Vindaye spice, which is good too.

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Ingredients

5 pieces of Cateau fish, scaled (blue-barred parrotfish)
3-4 tbsp Steward’s Lazzat Vindaye spice in ¼ cup of water
5 curry leaves
1 onion sliced coarsely
1 big tomato or 2 medium-sized, cubed
6-7 garlic cloves, cut in 2
3-4 small chillies, sliced in four
Oil for frying
Salt & Pepper

Steps

  1. Wash the fish, drain the water properly and marinate in ½ tsp of salt and ½ tsp of pepper.
  2. Heat oil in a non-stick pan – enough oil to reach half the size of the fish when placed.
  3. Place the fish slices in the hot oil – be careful of oil sprinkles (that’s why it is important to drain the water well from the fish before frying). Fry one side till light brown then turn to fry the other side. Keep fried fish aside.
  4. Using the same pan, keep around ¼ of the fried fish oil to continue with the curry on medium heat.
  5. Throw in the curry leaves, garlic, Steward’s Lazzat Vindaye, tomato, ½ of the onion and 1 tsp salt. Let cook till the tomato becomes mushy. Add ½ cup of water if it’s drying out.
  6. Ensure that the curry isn’t dried out before adding the fried fish. Let cook for 5 minutes, add the remaining onion and top with chilli. Mix carefully, cover and simmer for 2 minutes before switching off fire.

I guess any fish can be used… Can be eaten with salad, veggies, rice, bread, chapati, daal or on its own ^_^

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