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Recipe Types: Chicken , Fish , Lamb , Shrimp

FISH VINDALOO

2019-06-20
fish_curry

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Ingredients

  • For the masala
  • 5 -6 long dried red chiles*
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon turmeric
  • 1 whole cardamom pod
  • 3 cloves garlic, unpeeled
  • 1/2 white or yellow onion, chopped finely (optional)**
  • 1 teaspoon distilled white vinegar
  • For the fish
  • 2 tablespoons vegetable oil
  • 1/2 white or yellow onion, sliced thinly
  • 2 tablespoons chopped cilantro, plus more for garnish
  • Salt and distilled white vinegar, to taste
  • 1 pound skin-on pomfret, whiting, or other white-fleshed fish fillets
  • Cooked white rice, for serving

Method

Step 1

For the masala

Step 2

Using a mortar and pestle, grind all of the ingredients together to a fine paste. Drain and reserve any liquid.

Step 3

For the fish

Step 4

Heat the oil in a wok or sauté pan over medium-low heat until shimmering. Add the sliced onion and the chopped cilantro, and fry until the onions turn golden, about 3-4 minutes. Add the ground paste and reduce the heat to low. Fry until fragrant, season with salt, to taste, and thin with the reserved masala water until the desired consistency is achieved. Season with additional vinegar, to taste.

Step 5

Increase the heat to medium-high, bring the gravy to a boil, and add the fish pieces. Cook until the gravy bubbles over, reduce the heat to medium, and cook 30 more seconds or until the fish flakes easily with a fork. Garnish with cilantro and serve hot with rice.

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