This is a speedy fish curry that you can add to your recipe book for those nights when you don't want to pay for takeaway. It will also help you get your three serves of fish per week. Keep some of the vindaloo paste in the pantry and serve this quick curry with rice and raita.
This fiery fresh red chile chutney is definitely hot and spicy but it is much more than just heat. The tomato, garlic, onion, and tamarind paste add a depth to the flavor making this chutney a delicious and a must have condiment to enhance the taste and flavor of almost any Indian meal or chaat. For those that can't handle the heat, the spice level can be adjusted to taste depending on the chiles used and/or removing the seeds.
STATIC TEST DATA. RECIPE NAME:ker-sangri
Crispy-Baked Chicken Wings Tandoori-Style with Cool Minted Yogurt Dipping Sauce