[ Post a Response | Mauritian Cuisine ]
Posted by Leigh on 7/3/2008, 9:53 pm
198.54.202.82
Ile Maurice - Vindaye de Poisson
750g White line fish fillets (otherwise Hake)
125ml Salad Oil
250g Pickling onions, peeled and blanched
1 Large chillies, halved and seeded
12½ ml Turmeric
75ml White Vinegar
1 tsp Crushed Garlic
1 tsp Crushed Ginger
1 tsp Salt
½ tsp Black Pepper
½ tsp Dry Rosemary
½ tsp Thyme
½ tsp Oreganum
½ tsp Cumin seeds
1 Tbls Fresh Dill leaves
1. Fry fish in a little oil over low heat until just beginning to brown.
2. Remove and set aside
3. Add onions, chillies, garlic, ginger, salt, pepper, dry herbs, cumin seeds and dill and remaining oil to frying pan and cook for ± 5 minutes.
4. Mix turmeric and vinegar together and add to onion mixture.
5. Add fish and cook over gentle heat for 4 – 5 minutes.
6. Turn into a shallow glass dish and leave in refrigerator for 2 – 4 days before reheating slowly in the oven on a low heat and serving.
Serves 6
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