I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Saturday, 13 May 2017
Fish Vindail #sikandalouscuisine
This rustic recipe is an adaption of Tallita( Prawn ) Vindail from The Pondicherry Kitchen - a wonderful book with traditional recipes from The Indo-French territory . This recipe uses prawns , I used chunks of boneless Surmai.
The combination of lemon juice , tamarind and white vinegar may seem odd but trust me when used so sparingly the flavors that come through are delicious . The spice mix and coconut milk makes this a delicious dish. Just trust the recipe and go with it.
500 Grams Prawns / 350 Grams Boneless Fish.
2 Big Onions Sliced.
18 Cloves Garlic Crushed.
1/2 Cup Thick Coconut Milk
Grind To Paste:
1/2 Teaspoon Cumin Seeds.
1/2 Teaspoon Aniseed Seeds.
5 Dry Red Chilies.
1 Laung .
1/2 Teaspoon Coriander Seeds.
1/2 Teaspoon White Vinegar.
1/2 Teaspoon Tamarind Pulp.
1 Teaspoon Lemon Juice.
1. Marinate fish/prawns in PASTE while you prepare the other ingredients.
2. Heat oil , add onions and garlic and fry till golden brown.
3. Add fish/prawns and cook covered over low till done.
4. Now switch off the flame and stir in the coconut milk, no cooking !