Android app on Google Play iPhone app Download from Windows Store


Fish Vindaloo

Ingredients :

  • 10 Fish (Fillets or slices) (King Fish or any firm & chunky fish)
  • 250 gms. Onions ( peeled & chopped roughly)
  • 2 fresh Tomatoes (chopped)
  • 1 tbsp. Cumin Seeds
  • ½ tsp Turmeric pwd.
  • 1 tsp. Mustard Seeds
  • 6 dry Kashmiri Chillies (deseeded)
  • ¼  tsp. Clove pwd.
  • ¼  tsp. Cinnamon pwd.
  • ¼  tsp. Pepper pwd.
  • 2 tbsps. fresh Garlic paste
  • 1 tbsp. fresh Ginger paste
  • 2 Sprigs Curry Leaves
  • 100 ml. Sugarcane Vinegar/Vinegar of your choice
  • ½ tsp. Sugar (optional)
  • 4 tbsps. Vegetable Oil
  • Salt to taste
  • Water as required


Method :

Wash the fillets or slices well.

Apply a little salt & keep aside for further use.

Grind the onions, tomatoes, cumin seeds, turmeric pwd., mustard seeds, garlic & ginger pastes, Kashmiri chillies, clove, cinnamon & pepper powders, into a fine paste, using a little vinegar.

Heat vegetable oil in a heavy bottomed pan & fry curry leaves until brown.

Add the masala paste & fry till the rawness disappears.

Add sufficient water so as to get a gravy of desired consistency & allow to come to a boil.

Reduce heat & gently lower the fish pieces in the gravy.

Let it cook on medium heat for about 5 mins without stirring.

Adjust sugar, salt & vinegar to taste.

Stir gently with a wooden spoon, making sure that the fish does not break.

Cook the fish vindaloo on simmer for another 2 mins. Do not over cook the fish or it may break.


Serve hot with bread, steamed rice or sannas.