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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Tuesday, September 15, 2015

ANGLO-INDIAN FISH PEPPER FRY
























FISH PEPPER FRY
Serves 6   Preparation Time 1 hour
Ingredients
1/2  kg of any good fleshy fish cut into thick boneless fillets 
3 large onions chopped finely
1 large tomato chopped
2 green chillies sliced lengthwise
2 teaspoons Ground Pepper Powder
¼ teaspoon Turmeric powder
Salt to taste
2 tablespoons oil

Heat oil in a pan and fry the onions till golden brown. Add the tomato and chilies and fry till the tomatoes turn pulpy. Add the pepper powder, turmeric powder and salt and fry for a couple of minutes. Add ½ cup of water and bring to boil. Now add the fish fillets and mix carefully. Cook on low heat for about 7 to 8 minutes till the fish is cooked.
Serve with Rice or Bread


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