Fish Vindaloo

This Fish Vindaloo is for all who love fish & their curries hot & spicy. You will definitely find this gravy delicious & vibrant. You may adjust chillies or retain the seeds according to your tolerance of spice. In Goa, toddy vinegar or a dash of feni is added to give the vindaloo a Goan touch. It is usually enjoyed with sannas, boiled rice or bread. We like it less spicy & a little extra sour with a dash of sweetness.. Enjoy this yummy fish vindaloo like the way we do! J

Ingredients :

10 Fish (Fillets or slices) (King Fish or any firm & chunky fish)
250 gms. Onions ( peeled & chopped roughly)
2 fresh Tomatoes (chopped)
1 tbsp. Cumin Seeds
½ tsp Turmeric pwd.
1 tsp. Mustard Seeds
6 dry Kashmiri Chillies (deseeded)
¼ tsp. Clove pwd.
¼ tsp. Cinnamon pwd.
¼ tsp. Pepper pwd.
2 tbsps. fresh Garlic paste
1 tbsp. fresh Ginger paste
2 Sprigs Curry Leaves
100 ml. Sugarcane Vinegar/Vinegar of your choice
½ tsp. Sugar (optional)
4 tbsps. Vegetable Oil
Salt to taste
Water as required

Method :

Wash the fillets or slices well.

Apply a little salt & keep aside for further use.

Grind the onions, tomatoes, cumin seeds, turmeric pwd., mustard seeds, garlic & ginger pastes, Kashmiri chillies, clove, cinnamon & pepper powders, into a fine paste, using a little vinegar.

Heat vegetable oil in a heavy bottomed pan & fry curry leaves until brown.

Add the masala paste & fry till the rawness disappears.

Add sufficient water so as to get a gravy of desired consistency & allow to come to a boil.

Reduce heat & gently lower the fish pieces in the gravy.

Let it cook on medium heat for about 5 mins without stirring.

Adjust sugar, salt & vinegar to taste.

Stir gently with a wooden spoon, making sure that the fish does not break.

Cook the fish vindaloo on simmer for another 2 mins. Do not over cook the fish or it may break.

Serve hot with bread, steamed rice or sannas.