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" Cinnamon.
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 !
5. Serve with rice .

Delicious to the core.

Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator  & Owner Sikandalous Cuisine #sikandalouscuisine
More About My Work At ,

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