Fish Vindaloo

Fish Vindaloo
Shireen Sequeira


For the masala

  •   5-6 long dried red chiles*
  • 1/2 Teaspoon  cumin seeds
  • 1/4 Teaspoon  turmeric
  • whole cardamom pod
  • 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

Vindaloo is typically a Goan dish of meat, usually pork prepared with wine and garlic. These ingredients make up the term "vindaloo," which is a name derived from the Portuguese dish, Carne de Vinha d'Alhos (where carne means meat, vinha means wine, and alhos means garlic).

However, this dish was later modified in Mumbai by the substitution of vinegar for the wine and the addition of red Kashmiri chiles. Vindaloo is meant to be a spicy (if not the spiciest) dish that has a tang that vinegar imparts. By the way, did you know that vindaloo is often mistaken to be a dish that has potatoes in it because aloo means potatoes in Hindi?

See all curry recipes.


For the masala

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

For the fish

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.

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.


*Note: I used a blend of Kashmiri and Mangalorean short red chiles, but you may add any variety of dried red chiles here.

**Note: Add the onion if you prefer some extra gravy to go with rice, but it's totally optional.


Calories per serving:

368 calories

Dietary restrictions:

Low Carb Sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 35g 53%
  • Carbs 18g 6%
  • Saturated 3g 15%
  • Fiber 4g 14%
  • Trans 0g
  • Sugars 7g
  • Monounsaturated 22g
  • Polyunsaturated 7g
  • Protein 86g 171%
  • Cholesterol 304mg 101%
  • Sodium 340mg 14%
  • Calcium 279mg 28%
  • Magnesium 119mg 30%
  • Potassium 1,453mg 42%
  • Iron 3mg 18%
  • Zinc 4mg 30%
  • Phosphorus 1,071mg 153%
  • Vitamin A 187µg 21%
  • Vitamin C 14mg 24%
  • Thiamin (B1) 0mg 23%
  • Riboflavin (B2) 0mg 17%
  • Niacin (B3) 6mg 32%
  • Vitamin B6 1mg 50%
  • Folic Acid (B9) 87µg 22%
  • Vitamin B12 10µg 174%
  • Vitamin D 6µg 2%
  • Vitamin E 8mg 39%
  • Vitamin K 17µg 21%
Have a question about nutritional data? Let us know.
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