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Fish Vindaloo
Sweet and Sour Dish!
Set 1
1 1/2 lbs. Pomfret (Chhamna)
1 cup Tomato puree
5 Tbls. vegetable oil
1 1/2 Tbls. sugar
salt, to taste

Set 2
2 tsp. cumin seeds (Cumin, Jeera)
8 cloves garlic
6 medium dry red chilis
2 1/2 tsp. Gasagasaalu (Poppy Seed, Khas Khas seeds)
1 medium onion
1/2 cup vinegar


Grind all the ingredients of set 2 until soft. Keep aside.

Cut pomfret into 8-10 pieces. Keep aside. Heat oil in a shallow and wide pan. When oil is hot, add the above paste and fry until oil separates from it. Now, add tomato puree, a cup of water, sugar, and salt to taste and bring to a boil.

Lower heat and add fish pieces. Stir once and cook on medium heat until the oil starts separating from the sauce.

Serve with plain white rice and papad.

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Preparation Time: 15 minutes Serves: 4
Recipe Origin: India
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