I am told vindaloo has got a bad name in the West. A friend who had lived in
2 teaspoon cumin seeds
2-3 red chillies
1 teaspoon black peppercorns
1 teaspoon cardamom seeds
7 ½ cm cinnamon sticks
1 ½ teaspoon black mustard seeds
1 teaspoon fenugreek seeds
5 Tablespoon white wine vinegar
1 teaspoon jaggery
10 tbsp vegetable oil
175-200 g onions, peeled and sliced into fine half-rings
6 Tablespoon water
2 ½ cm cube ginger, peeled and coarsely chopped
1 small heads garlic, about 6 cloves
Fish, 6 moderately sized whole fish, gutted and cleaned
1 Tablespoon ground coriander
½ teaspoon turmeric
1 ½ -2 teaspoon salt
Marinate the fish in salt, turmeric and coriander for half an hour. In the meantime, the dry ingredients are ground in a dry grinder and mixed with the vinegar and jaggery to produce the first step of a vindaloo. Heat two tablespoon of oil and fry the sliced onion until they are flecked with brown. Drain and in a blender mix it with the vinegar paste. This makes the vindaloo paste.
Fry the fish pieces in 4 tablespoon of oil, separately (not the same oil as the onions). Set them aside to drain.
Make a paste of the ginger and garlic with a little water and fry them in the same oil that the onion was fried in. Once they are cooked, add the vindaloo paste. If it is too dry add a few tablespoons of water. Put back the fish in the paste and coat it, carefully. Cook covered for 5 minutes and serve warm.