Sunday, September 26, 2010

Fish Vindaloo

I am told vindaloo has got a bad name in the West. A friend who had lived in Britain once told me that he had found no similarities between my preparation of the item and what he had tasted in the restaurants in England! I hastened to add that my recipe had been taken from Madhur Jaffrey’s Indian Cooking ! Maligned or not, the vindaloo paste is amenable to improving many dishes. Try for example the small southern Indian eggplants with it; completely transforms the dish! This is my version of Fish Vindaloo cooked with fresh whole sardines. The paste can be made ahead. Sauteing and less sweating that way; you can just make the gravy and fold in the fried fish.


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.

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