Perfect Recipe for Fish Vindaloo. Get ready for an explosion of flavour in every bite! This easy-to-follow and delicious Fish Vindaloo Recipe shows you how to make this delicacy right at home, the East Indian way.
Spice up your dinner time with this flavourful fish vindaloo recipe! This dish is made using a combination of few spices, vinegar, and fish to create a delicious recipe that’s sure to be a hit with your family. Try it out for yourself and see what all the fuss is about!
Go ahead and use any firm fish of your choice to make Fish Vindaloo, like King Fish, Shrimps, Rawas, and so on. Today I am making fish vindaloo using fresh mackerel fish. You may like to give my Prawn Vindaloo recipe a try too!
Table of Contents
Ingredients for Fish Vindaloo Recipe
Apart from fish, you will need a few basic spices that you may already have at hand. Get ready to impress your family and friends with this delicious Fish Vindaloo Recipe. You will need –
- For the Vindaloo Curry
- Mackerels – 4, cut into pieces
- Turmeric – 1/2 tsp
- Salt – 1 tsp
- Cooking oil – 1/2 a cup
- For the Vindaloo Masala Paste
- Kashmiri red chillies – 10
- Garlic cloves – 10 to 12
- Cumin seeds – 1 tsp
- Vinegar – 1/2 a cup
- Sugar – 1/2 tsp (optional)
Recipe For Fish Vindaloo
With a few easy steps and basic spices you can make this restaurant style fish vindaloo easily at home. Let’s dive right into this delicious recipe.
Gather the Ingredients.
To make this tasty and tangy fish vindaloo recipe, you’ll need 500 grams of any firm fish of your choice. I am using 4 medium size of mackerel fish and cut them into twos. Half a teaspoon of turmeric and vinegar. You’ll also need to make a vindaloo paste and round out the flavors with salt and a little sugar for a nicely balanced dish.
Prepare the Fish Vindaloo Masala Paste.
To make the fish vindaloo masala paste, combine vinegar, garlic, red chillies and cumin seeds and blend until you get a smooth paste with water. The spicy and tangy masala paste is done!
Cut and Marinate the Fish.
Cut the fish into generous 2 or 3 pieces, depending on its size and transfer into a cooking pan . Marinate the fish with turmeric, salt and the vindaloo masala paste for at least 10 to 30 minutes for best flavor. Mix gently so as to cover all the fish pieces evenly with the masala paste. When ready to cook, place on a medium-high flame and add oil .
Cook the Fish.
When ready to cook, place the pan on medium-high flame and add half a cup of vegetable oil. Give everything a gentle stir and turn up the heat to bring it to a boil. Simmer covered for around 8-10 minutes until a thick sauce has formed. Flip the fish once after 5 to 6 minutes and continue cooking till done. Now your delicious and flavorful fish vindaloo is ready to serve with steamed rice or rotis!
Watch the Video Recipe for Fish Vindaloo
Other Fish Curry Recipes you may like
Fish Chinchoni
Printable Recipe
A Perfect Fish Vindaloo Recipe: Spicy, Tangy & Delicious
Ingredients
- 4 Mackerel or any fish of your choice (wash & cut)
- ½ tsp Turmeric powder
- 1 tsp Salt
- ½ cup Vegetable oil
For the Fish Vindaloo Masala Paste
- 10 Dried Kashmiri red chillies (cut into pieces)
- 10 cloves Garlic
- 1 tsp Cumin seeds
- ½ cup Vinegar
- ½ tsp Sugar (optional)
Instructions
- Grind the vindaloo masala into a smooth paste.
- Wash the fish and cut it into desired pieces. Add salt, turmeric and the ground vindaloo masala paste and half a cup of water after rinsing the mixer jar.
- Mix everything gently and marinate the fish for at least 10 minutes.
- When you are ready to cook place the pan on medium heat and add oil. Mix gently, increase the heat and bring it to a boil. Now cover the vessel and reduce the heat and cook for 8 to 10 minutes.
- After 5 minutes of cooking, flip the fish over and continue cooking until the curry thickens and the fish is done.
- Spicy and tangy Fish Vindaloo is ready to be served. Enjoy with steamed rice or rotis.
Notes
- Use any firm fish of your choice.
- Adding sugar is optional but it balances the spicy, tangy taste of the dish.
- Cooking time will depend on the fish and the heat.
- You can reduce the quantity of oil if you like.
- Adjust chillies and salt as per taste.
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