Name: Vindaye of fish
Ingredients: 4 slices of firm fish; 3 onions; 2 cloves of garlic; 2 tbsp mustard seed soup; 1 tbsp ground mustard powder; 1 C. thin soup of turmeric; 5 seeds of coriander (cotomili); 1 tbsp of vendion (fenugreek); 1 C. coffee ginger; 1 branch of thyme; 3 tbsp oil soup; 2 tbsp of wine vinegar; salt pepper; Chilli at discretion

CatégorieFish

Yields1 Serving

Ingredients:

4 slices of firm fish

3 onions

2 cloves of garlic

2 tbsp mustard seed soup

1 tbsp ground mustard powder

1 C. thin soup of turmeric

5 seeds of coriander (cotomili)

1 tbsp of vendion (fenugreek)

1 C. coffee ginger

1 branch of thyme

3 tbsp oil soup

2 tbsp of wine vinegar

salt pepper

Chilli at discretion

Preparation:

Cut the slices of tuna into cubes.

Mince the onion, cut the garlic into thin slices.

In a bowl pour the mustards, turmeric, ginger, garlic, thyme, fenugreek and oil to obtain a homogeneous mixture.

In a wok saute the fish over high heat to color it.

Deglaze with vinegar, add the onions and simmer while stirring gently.

Add the spice mixture and the oil and stir gently, cooking for another 5 minutes.

Season with salt and pepper and add the finely detailed peppers.

Enjoy your meal from

Ingredients