Indian: Fish Vindaya by Recipe Cottage

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	Fish Vindaya

		Fish Vindaya Yield: 2 servings 1 lb. firm-fleshed fish like coley or grouper or a small cleaned octopus, cut into one-inch sections 6 pickling onions, or cut a small onion into eights, leaving the sections attached at the bottom 1/2 piece ginger root, thinly sliced and chopped 2 large cloves of 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 (not malt 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.