Simple Fish Vindaloo Recipe

Recipe By Slurrp

Fish Vindaloo is a spicy and tangy Indian curry made with fish fillets cooked in a flavorful blend of spices, vinegar, and tomatoes. This dish originates from the coastal region of Goa and is known for its fiery taste. The fish is marinated in a mixture of spices and vinegar, then simmered in a rich and aromatic sauce. It is best served with steamed rice or naan bread for a delicious and satisfying meal.

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30minstotal
30m.total
Simple Fish Vindaloo
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ingredients serve

Ingredients for Simple Fish Vindaloo Recipe

  • 125 gram Fish Fillets
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/2 tablespoon Vinegar
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • as required A Few Curry Leaves
  • 1/2 Onions, Finely Chopped
  • 1/2 Tomatoes, Finely Chopped
  • as required Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
24
calories per serving
< 1 g Fat1 g Protein3 g Carbs3 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    1g
  • Carbs
    3g
  • Fiber
    3g

MacroNutrients

  • Carbs
    3g
  • Protein
    1g
  • Fiber
    3g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    19mg
  • Iron
    1mg
  • Vitamin A
    929mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    36mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    30mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    35mg
  • Manganese
    < 1mg
  • Phosphorus
    24mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp