Chili vinegar fish recipe

Ingredients /nutrition

• 1/2 kg mackerel
• pinch of salt
• 1 tsp grounded turmeric
• 15 g tamarind pulp
• 120 ml water
• 9 dried chilies, soaked in hot water for 20 minutes and drained 
• 3 peeled garlic cloves
• 1 finely chopped onion
• 3 candlenuts
• 220 ml vegetable oil
• 6 thinly sliced shallots
• 2 garlic cloves
• 1 sliced red chili
• 3 tomatoes, cut into wedges
• 1 tablespoon - chili sauce
• pinch of sugar
• 1 1/2 tbsp vinegar
• 4 slices ginger

Methods / instructions

1. Marinate fish with salt and turmeric. Set aside for 45 minutes.
2. Meanwhile, massage tamarind in water and extract the juice. Remove pulp and reserve tamarind juice.
3. Combine dried chilies, garlic, onion and candlenuts in a blender or food processor. Blend into smooth paste.
4. Heat up oil and brown fish with medium heat.
5. Remove fish from heat and drain on kitchen paper towel.
6. Remove oil and leave about 1 1/2 tbsp oil.
7. Add in chili paste, tamarind juice and remaining ingredients.
8. Bring content to boil, reduce heat and simmer gently until sauce thicken.
9. Add in fried fish and stir briefly.
10. Serve immediately.

Servings: 4

Authentic Asia Cuisines: Indian Gourmet | Bengali Food