Fish Vindaloo is my all time favorite fish curry which is enjoyed with steaming hot rice! Vindaloo’ is a name derived from the Portuguese dish – “Carne de Vinha d’ Alhos (whereCarne means meat, Vinha means wine and alhos means garlic. However this dish was later modified in Mumbai by the substitution of vinegar for the wine and the addition of red Kashmiri chillies. Vindaloo curry can also be made with pork, chicken and lamb. This spicy dish which originated in Goa is quite simple to make and delicious to taste.
What you need:
500 gms fish (I use Basa fillets in India and Tilapia in USA)
1 tin thick Coconut milk
4 tbsp Vindaloo paste (I use Patak’s)
1 tbsp ginger-garlic paste
1 tsp chili powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
2 dry red chillis
7-8 curry leaves
2 tbsp of chopped cilantro (coriander leaves)
Salt to taste
How to make:
- Wash the fish fillets and pat them dry. Cut the fillets in smaller pieces (1-2″ pieces).
- Marinate the fillets in vindaloo paste and keep aside.
3. Heat oil in a pan. Add the curry leaves, mustard seeds and cumin seeds to this. Once the mustard and cumin seeds start spluttering add the whole red chillis. Now add the ginger garlic paste and stir well. Saute for 2-3 minutes.
4. Now add the dry spices of red chilli powder, turmeric powder, cumin and coriander powder to the ginger garlic mix. Toss well and then add 1 can of coconut milk and 1 cup of water.
5. Once the curry starts boiling, add the marinated fish pieces to it. Simmer the curry for about 7 minutes (the fish fillets are cooked within this time). Garnish with cilantro/coriander leaves.
6. Enjoy with hot steamed rice!