Simple Fish Vindaloo Recipe

Cooking Directions

• STEP 1.In a bowl, mix together turmeric powder, red chili powder, cumin powder, coriander powder, ginger-garlic paste, vinegar, and salt to make a marinade.
• STEP 2.Coat the fish fillets with the marinade and let them marinate for at least 30 minutes.
• STEP 3.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Cook until the seeds start to splutter.
• STEP 4.Add chopped onions and sauté until they turn golden brown.
• STEP 5.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 6.Add the marinated fish fillets along with the marinade and cook for about 5-7 minutes, or until the fish is cooked through.
• STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

• You can use any firm white fish fillets for this recipe, such as cod, tilapia, or halibut.
• Adjust the amount of red chili powder according to your spice preference.
• For a richer flavor, you can add a tablespoon of tamarind paste to the curry.
• If you prefer a milder version, you can reduce the amount of red chili powder and add a little sugar to balance the flavors.

Storage and Serving

• Leftover Fish Vindaloo can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Serve the Fish Vindaloo with steamed rice or naan bread for a complete meal.
• Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.