Fish Vindaya

Title:       Fish Vindaya
Categories:  Fish, Curry, Octopus, Squid, Indian
Ocean, Mauritius
Yield:       2 servings

This recipe is best made with a hard-fleshed fish like
coley or grouper, although it will work with
soft-fleshed fish like cod if you don't stir it around
too much.  This is an excellent recipe for octopus or
squid. Choose the fish you want.

1 lb. fish, or a small cleaned octopus, cut into
one-inch sections.
6 pickling onions, or cut a small onion into eights,
leaving the sections attached by the bottom
a half-inch of ginger root, thinly sliced and chopped
2 large cloves of garlic finely chopped
1 large green pepper, deseeded and cut lengthwise into
long thin strips
1 teaspooon of black mustard seed
1 teaspoon of powdered turmeric
Several Tablespoons of oil (not olive oil)
2 Tablespoons white/red wine or cider vinegar (not
malt vinegar)

Heat oil and fry the fish until cooked, a few minutes
unless it's octopus, in which case longer.  Remove
fish and keep warm.  Add more oil if necessary.  Put
in onions and fry for a few minutes. Then add the
ginger, garlic, mustard seed, turmeric and the
vinegar.  Add salt to taste.  Cook for a couple of
minutes.  Add the sliced green pepper and cook for
another half a minute.  Slide the cooked fish into the
sauce and blend gently. 

This can either be eaten for lunch with a small salad
and crusty bread or served cold the next day.

Source:

rec.food.cooking, rec.food.recipes