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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. sunflower oil
- 1 medium onion (sliced)
- 2 tomatoes (roughly chopped)
- 4 Tbsp. curry paste (vindaloo)
- 200 mL cold water
- 8 green chillies (small)
- 800 grams silver (cobbler, freshwater catfish fillet, portioned)
- coconut vinegar (to taste)
- 40 grams chillies (dried red Kashmiri)
- 1 small onion
- 1 tsp. black peppercorns
- 1 1/2 tsp. cloves
- 7.5 cms cinnamon stick
- 1 tsp. cumin seeds
- 2.5 cms fresh root ginger
- 4 Tbsp. chopped garlic
- 1 Tbsp. tamarind pulp (piece of, without seeds)
- 1 tsp. soft brown sugar (light)
- 2 Tbsp. white wine vinegar
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