Fish in Kindzmari - Georgian Recipe

Fish in ‘Kindzmari’ sauce is a traditional Georgian food, in which the fish is cooked with coriander and vinegar (‘kindzi’ is a Georgian word for coriander and ‘dzmari’ means vinegar). Different types of fish can be used to cook the dish, including catfish, salmon, etc. 

Ingredients:

• 500g fish
• 1 onion
• 2-3 pinches of baharat (hot spice mixture)
• 2-3 pinches of black pepper
• 2 laurel leaves
• 1 table spoon of salt
• 70ml vinegar
• 2 cloves of garlic
• 1 bunch of coriander
• Red pepper (optional)

Preparation:

Remove fish head and tail, gut the fish, wash and cut into portions. Pour 1-1.5 liters of water into a cooking pot, add peeled whole onions, pepper, laurel leaves and boil. After the broth boils, add salt to it, put the fish slices inside and let it boil for 5-8 minutes.
While it boils, thinly slice coriander and garlic.
Carefully take the fish out of the pot and put on a dish which will be later used for marinade. Sprinkle the 
fish with coriander and garlic.
Strain off at least half of the broth, add vinegar and red pepper to the remainder, pour it over the fish. Let it cool off and put it into the fridge for at least 5 hours (or for the entire night, if possible).

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