Instructions: Put the fish in an open pan, add salt and vinegar. Cook the saffron, peppercorns and mustard in the heated ghee or oil until well mixed. Pour this spice mixture over the fish in vinegar and cook gently for 15 minutes.

Add the onion, garlic and chilies with about 60 dl of water. Cover and cook, slowly, for 25 minutes.

To Make Good Curries by Helen Lawson

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