Wednesday, 10 February 2016

Fish Vindaloo

Fish vindaloo, delicious Anglo-Indian side dish, we serve this with Appam, Rice or Bread. Vindhalloo is influenced by the Portuguese, they introduced this dish in India. Its a semi gravy dish and gets special tastes from vinegar, cumin and garlic. Here is easy and simple recipe for you all to try.


  • Fish 500gm , sliced
  • Garlic Cloves 10 nos
  • Green chilli 3 nos
  • Turmeric Powder 1/4 tsp
  • Red Chilli Powder 1/2 tsp
  • Cumin Seeds 2 tsp
  • Shallots 12 nos
  • Onion 1 medium size, sliced
  • Dry Red Chilli 5 nos
  • Ginger 1 medium size, chopped
  • Vinegar 1/2 cup
  • Cinnamon stick 1 medium piece
  • Black Pepper 4 nos, crushed
  • Cloves 3 nos
  • Salt
  • Curry Leaves 2 sprigs
  • Sunflower Oil

Put dry red chilli, turmeric powder, red chilli powder, cumin seeds, ginger, garlic with vinegar into the blender and make paste. Take half of the paste and apply to the fish slices marinate and keep it for 30 minutes. Heat a pan on medium flame put oil and shallow fry the marinated fish slices. Once its fried keep it aside. In the sam pan add little more oil and put cinnamon and cloves saute for few seconds. Then add sliced shallots and fry till it become light brown. Now add the half paste which we kept aside and stir well. Now add sliced onion and saute for 2 minutes. Add green chilli and saute till onion become translucent. Now add shallow fried fish pieces and curry leaves, add 1 cup water and salt mix well. Cover and cook for 2 minutes. Open and add crushed black pepper and stir well, cover and cook 4 minutes on low flame. Serve with warm rice or with roti. 

NB: I have used hake fish for this recipe, you can use king fish, tuna or any other fish which you like. I didn't remove fish bones for this recipe, normaly use boneless fish chunks for this recipe. Add chilli according to your spice level. Enjoy cooking..

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