|½ kilograms||Any fleshy fish - fillets of steaks|
|1||Onion finely sliced|
|1 large||Tomato finely chopped|
|2||Cloves garlic, finely chopped|
|1||1/4-inch piece ginger, finely chopped|
|1 teaspoon||Mild vinegar|
The sauce used for this is just a plain old bechemel, with the addition of a good dose of ground black pepper.
Fry the sliced ingredients until the onion browns. Add one or two cups of water and the peppercorns. Bring to the boil and add the fish and vinegar.
Gently simmer until the fish is done. Serve with you own favourite bechemel.
From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)
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