Fish cooked in layers of vegetables

10 large mackerels or sardines
4 large onions (sliced)
2 large tomatoes (sliced)
1 pod garlic (sliced fine)
1 inch piece ginger (sliced fine)
3 Tsp. salad oil
1 Tsp. vinegar
1/4 teaspoon turmeric powder
4 capcicums/greenpeppers (chopped) or green chilies
2 potatoes (sliced round)
salt to taste

Spread a few slices of onions and tomatoes in a pan.

Halve mackerels and place half the quantity over the onion and tomato slices
in the pan. Put another layer of onions and tomatoes and cover with the
remaining mackerels.

Lastly, sprinkle with ginger and garlic and the remaining onion and tomato slices. Keep the pan on the fine, pour the oil, six or seven Tsp. water and the vinegar over the fish. Add salt if desired.

Close the lid of the pan and allow the fish to cook on a slow fire. Shake
the pan once in a while. When the fish is half done, sprinkle the turmeric
powder, add green peppers or green chilies. Serve with sliced potatoes.

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