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Vinegar-Poached Fish with Fresh Curry Leaves |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Vinegar-Poached Fish with Fresh Curry Leaves recipe on the web!!
(Khatti Macchi)
Category: Fried, Grilled, and Baked Fish
Makes 4 to 6 servings
Cloaked with lightly crushed fresh curry leaves, then poached in a spicy vinegar broth, and served on a bed of fresh tomatoes, this is a complex but intriguing dish. The curry leaves in this dish are meant only to add flavor; take most of the dull green leaves out before serving.
This unusual recipe has been with me for a long time. As a kid, I used to see my friends mother make this, and because it was so different, the idea stayed with me.
_ tablespoons vegetable oil
_ 1/2 teaspoons ground black mustard seeds
_ large onion, cut in half lengthwise and thinly sliced
_ large tomato, finely choped
_ to 3 fresh green chili peppers, such as serrano, minced with seeds
_ 1/2 to 2 pounds any frozen firm white fish fillets, such as sea bass, halibut, cod, or swordfish, about 3/4-inch thick, cut into 2-inch pieces
___ teaspoon coarsly ground ajwain seeds
___ teaspoon salt, or to taste
___ cup fresh curry leaves, coarsely crumpled
_ cup water
_ tablespoons distilled white vinegar
___ teaspoon Garam Masala
1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the mustard seeds; they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, 2 minutes.
2. Add the tomato and the green chili peppers. In a bowl, toss the fish pieces with ajwain seeds and salt, then place them over the tomatoes. Cover the fish well with the curry leaves. Then add the water and vinegar, cover the pan, and cook over medium-high heat the first 2 to 3 minutes and then over medium heat until the fish is flaky and opaque inside, 7 to 10 minutes.
3. Remove most of the curry leaves and discard. Transfer the fish to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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