Indian · Dinner
Spicy Vinegar Fish Curry
Fish Vindaloo
A fiery Goan curry of white fish in a vinegar-and-chilli paste with garlic, cumin, and warm spices, finished with a touch of jaggery.
$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
285Calories
32gProtein
11gFat
12gCarbs
3gSugar
2gFiber
680mgSodium
55mgChol
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Instructions
1
Prep
Pat fish dry, rub with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Toast cumin seeds, peppercorns, cloves, cinnamon 90 seconds until fragrant, cool, grind to powder. Blend toasted spices with kashmiri chilli, cayenne, garlic, ginger, vinegar, remaining turmeric and salt into smooth thick paste.
2
Bloom
Heat 3 tbsp oil in a heavy skillet or wide shallow pan over medium heat. Add bay leaves and chopped onion, cook 6 minutes stirring until deep golden brown. Add chopped tomato, cook 3–4 minutes mashing until broken down and oil beads at edges.
3
Build
Add vindaloo paste to skillet, cook 3 minutes on medium-low stirring until oil beads and masala darkens. Pour in 200ml (3/4 cup + 1 tbsp) hot water and jaggery, bring to gentle simmer on medium-low.
4
Simmer
Slide fish into gravy in a single layer (or in two batches if necessary), cover, simmer 6–7 minutes on low until fish flakes easily at 145°F internal. Do not stir; gently spoon gravy over fish. Remove from heat, rest 2 minutes.
5
Plate
Transfer fish and gravy to serving bowls, garnish with fresh coriander, serve with steamed basmati rice, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) white fish fillet
- 1 tsp salt
- 1 tsp turmeric
- 3 tsp Kashmiri chilli powder
- 1 tsp cayenne
- 2 tsp cumin seeds
- 1 tsp black peppercorns
- 6 cloves
- 2 cinnamon sticks
- 10 garlic cloves
- 2 pieces fresh ginger (1-inch each)
- 4 tbsp white wine vinegar
- 3 tbsp neutral oil
- 1 medium yellow onion
- 2 small tomatoes
- 1 tsp jaggery
- 2 bay leaves
- 2 tbsp fresh coriander