Mauritian-style fish


2 lb firm-fleshed fish, such as swordfish, cut into 1-by-2″ pieces
all-purpose flour
1 tbsp vegetable oil
3 med onions, peeled and chopped
2 tbsp ground turmeric
1 tbsp minced garlic
1 tbsp minced fresh ginger
1/2 cup rice vinegar
1/2 cup distilled vinegar
1/4 cup lemon juice
1 1/2 tbsp sugar
3 cardamom pods
2 tbsp mustard seeds salt, to taste
1 dried small red chili

How to prepare

Dredge fish with a little flour. Heat oil in a large skillet and saut

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