• Fish Caldeirada

• (fish cooked in layer of vegetables)

• 10 large mackerels or sardines
• 4 large onions, sliced
• 2 large tomatoes, sliced
• 1 pod garlic, sliced
• 1 inch piece ginger, sliced fine
• 3 tbsp salad oil
• 1 tbsp vinegar
• 1/4 tsp turmeric powder
• 4 capsicums (chopped) or green chillies
• 2 boiled potatoes sliced round.

• Cut the heads of the mackerels. Clean, wash and keep aside in salted water spread a few slices of tomatoes and onions in pan. Halve mackerels and place half the quantity over the onion and tomato slices in the pan. Put another layer of onion and tomatoes and cover with the remainning mackerels. Lastly sprinkle with ginger and garlic and the remaining tomatoes and onions. Keep the pan on the fire. Pour the oil, 6 or 7 tablespoons water and the vinegar over the fish. Add salt if desired. Close the lid of the pan and allow the fish to cook on slow fire. Shake the pan now and then. When the fish is half done, sprinkle the turmeric powder, add capsicums without the seeds or green chillies. Serve with sliced potatoes.