Archive | April, 2011

Fish Vindaiye (serves 5)

24 Apr


*5 fish slices

*salt, pepper, oil

**2 tablespoons mustard seeds

*2 or 3 dried chillies (cut into pieces)

*4 cloves garlic

**1 table spoon turmeric powder

*2 big onions (chopped)

*3 green chillies (slit)

**2 tablespoons vinegar

** = These ingredients can be replaced using Lazzat Vindaiye spice purchased at


1) Season fish with salt and pepper and fry in hot oil. Drain and keep aside.

2) Grind to a paste with about 2 tablespoons water, the mustard seeds, garlic and dried chillies. Add to the mixture, the turmeric and keep inside.

3) Heat about 5 to 6 tablespoons of the oil used for frying the fish. Fry the onions for 30 seconds only, then add the ground mixture, the green chillies and some salt and stir-fry for 1 or 2 minutes.

4) Remove from heat amd stir vinegar.

5) Add fried fish and coat each piece well with the cooked mixture.

6) When cool, serve with bread.

Note: (1) Fish Vindaiye can be stored in the fridge for 3 to 4 days and is eaten cold. Do not re-heat this dish. (2) The onion can be added at the last moment after being soaked in the vinegar.

Variations: (1) Instead of fish, use octopus or squid, cut into small pieces and fried in some oil. (2) Potatoes boiled in their jackets first, then peeled, cut and fried in some oil can be prepared in the same way. (3) Fry the onions with half a teaspoon of fenugreek seeds.