Fish Vindaloo

Staff Writer
Fish Vindaloo
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.

2
Servings
382
Calories Per Serving
Deliver Ingredients

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
  • 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

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.
 

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.

Nutritional Facts

Total Fat
18g
28%
Sugar
3g
N/A
Saturated Fat
2g
11%
Cholesterol
113mg
38%
Protein
47g
94%
Carbs
9g
3%
Vitamin A
19µg
2%
Vitamin B12
4µg
60%
Vitamin B6
0.5mg
25.6%
Vitamin C
7mg
11%
Vitamin D
7µg
2%
Vitamin E
4mg
20%
Vitamin K
5µg
6%
Calcium
52mg
5%
Fiber
2g
7%
Folate (food)
67µg
N/A
Folate equivalent (total)
67µg
17%
Iron
2mg
12%
Magnesium
73mg
18%
Monounsaturated
11g
N/A
Niacin (B3)
9mg
46%
Phosphorus
417mg
60%
Polyunsaturated
3g
N/A
Potassium
839mg
24%
Riboflavin (B2)
0.2mg
10.8%
Sodium
727mg
30%
Thiamin (B1)
0.1mg
9%
Trans
0.1g
N/A
Zinc
1mg
6.5%