I love the hot and spicy vindaloo curry, the popular Goan delicacy. Fish is an integral part of our meal and recently I have been trying a lot of recipes with fish. Vindaloo curry is often made with meat (pork/beef) cooked in spices and vinegar.I tried cooking fish in vindaloo paste and it tastes yummy. You can use any meaty/thick flesh fish like king fish or tuna.
Tuna/king fish- 1 1/2 lb
Onion finely chopped- 2 medium
Kashmiri chilly whole- 8
( adjust according to spice tolerance)
Turmeric powder- 1/3 tsp
Pepper powder- 1/3 tsp
Cumin seeds- 1/2 tsp
Ground Mustard - 1/2 tsp
Garam masala- 1/2 tsp
Ginger- 2 inch thick piece
Garlic- 7-8 pods
Thick coconut milk- 1/3 cup
Sugar - a pinch
Cinnamon stick-1 inch thick
Oil and salt
Take off the seeds ( if you want it less spicy) from the dry chilly and soak it in vinegar and coconut milk for about half an hour.
Make a fine paste of this along with ginger and garlic,mustard seeds,cumin seeds, clove and cinnamon.
Combine pepper powder,turmeric powder, salt and sugar. The marinade is ready.
Marinade the fish with this masala,cover and refrigerate for about 2-3 hours.
Pick out the fish from the marinade and gently fry them on all sides in hot oil and keep aside. ( note this step is optional, frying will ensure that the pieces will remain intact)
Do not discard the excess marinade.Once you finished frying the fish add two more tbs oil and add whole clove and cinnamon. Add chopped onion and continue to fry for another two to three minutes till the onion becomes golden brown. Pour the left over marinade and saute till oil separates. Add enough water and when it comes to a boil add fish pieces and simmer and cook till the fish is soft and the gravy thickens. Serve this with rice or naan or chapati.
Hope you will all enjoy!