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Fish Vindaloo

1 lb. fish, or a small cleaned octopus, cut into one-inch sections
6 pickling onions, or cut a small onion into eights, leaving the
sections attached by the bottom
1/2-inch ginger root, thinly sliced and chopped
2 large cloves garlic finely chopped
1 large green pepper, deseeded and cut lengthwise into long thin strips
1 teaspooon of black mustard seed
1 teaspoon of powdered turmeric
Several Tablespoons of oil (not olive oil)
2 Tablespoons white/red wine or cider vinegar

Heat oil and fry the fish until cooked, a few minutes unless it's
octopus, in which case longer. Remove fish and keep warm. Add
more oil if necessary. Put in onions and fry for a few minutes.
Then add the ginger, garlic, mustard seed, turmeric and the vinegar.
Add salt to taste. Cook for a couple of minutes. Add the sliced
green pepper and cook for another half a minute. Slide the cooked
fish into the sauce and blend gently.

This can either be eaten for lunch with a small salad and crusty
bread or served cold the next day.


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