Ingredients
- 2 tbsp vegetable oil
- 200 g onions, sliced
- 20 g tamarind, soaked in water
- 5 slices kokum, or dried mango and tamarind extract (see cooks note)
- 400 g swordfish, or another firm fish, cut into cubes
- 1/2 tbsp salt
- 10 sprigs coriander
- 10 ml cider vinegar
- 6 dried red Kashmiri chillies
- 6 black peppercorns
- 1 tsp turmeric
- 1 tbsp ginger and garlic paste
- 1/2 tsp cumin seeds
- 1 tsp sugar
Description
A Popular West Indian Dish From Atul Kocchar Using Firm Fish That Can Take The Hot And Sour Sauce
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