Fish Vindaloo

Fish Vindaloo
Staff Writer
Fish Vindaloo

Shireen Sequeira

Fish Vindaloo

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.

Notes

*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.

Ingredients

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

Directions

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.
 

Nutritional Facts

Total Fat
46g
66%
Sugar
4g
4%
Saturated Fat
10g
42%
Cholesterol
66mg
22%
Carbohydrate, by difference
51g
39%
Protein
26g
57%
Vitamin A, RAE
132µg
19%
Vitamin B-12
2µg
83%
Vitamin K (phylloquinone)
26µg
29%
Calcium, Ca
66mg
7%
Choline, total
100mg
24%
Fiber, total dietary
4g
16%
Folate, total
56µg
14%
Iron, Fe
3mg
17%
Magnesium, Mg
64mg
20%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
438mg
63%
Selenium, Se
36µg
65%
Sodium, Na
1073mg
72%
Water
132g
5%
Zinc, Zn
1mg
13%

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.