Recipe - Fish Vindaloo - Godyears

Recipe - Fish Vindaloo

September 04, 2015

Fish Vindaloo

In my mind, Vindaloo automatically co-relates to Goa. A relatively spicy dish even by South Indian standards, it is a favourite around the coastal region and often made with pork. Over the years, it has undergone a sea of transformation and now the dish incorporates fish, chicken and lamb. And while it remains a very popular 'Indian dish' abroad, the fact is that most restaurants in U.K. and USA tend to just pass off a spicier version of regular Indian curry as 'vindaloo'.  

Saffron Trail rightly pointed out to me that while the option of an image containing the recipe was fine, I need to keep the actual recipe in word format too upon the post. So from now on, you will have the best of both worlds - the recipe in a simple word format and also as a downloadable image.

Fish Vindaloo



INGREDIENTS:
fish 1/2 kg,
chilli powder 1 1/2 tsp,
tumeric powder 1/4 tsp,
garam masala 1/4tsp,
pepper powder 1/2 tsp,
Fenugreek 1/2 tsp,
garlic 6 cloves,
saunf 1/2tsp,
salt reqd,
coconut milk - 2 cups thin,
coconut milk - 1 cup thick,
oil,
onion 2 sliced,
green chillies 2 cut into round pieces,
tomatoes 5,

sugar 1/2 spoon,
vinegar 1 tsp,
coriander leaves for garnishing.


RECIPE:
Mix chilli powder, turmeric powder, garam masala, powdered fenugreek, saunf powder, garlic paste & salt. Use 1/2 of this mix to marinate the cleaned fish. Keep it aside for 1/2 hour. Then fry lightly & keep aside. Take 1/2 cup thick coconut milk and 1 1/2 cup thin coconut milk. In a pan saute onions & green chillies. Then add ground tomatoes to it & saute well. Then add the thin coconut milk to it & add fish and cook. When gravy becomes thick add the thick coconut milk. When it just starts to boil, add sugar & vinegar. Stir and turn the heat off. Serve hot with rice.

Fish Vindaloo

Fun fact:  While the dish has definitely been modified to suit Indian social norms and taste buds, technically the word "vindaloo" remains a major misnomer. You see, it is derived from the Portuguese dish "Carne de vinha d'alhos" meaning "meat with wine and garlic". While borrowing from them during these 'stay' here, we Indians chose to use vinegar instead of wine and then added our famous blend of fiery spices to remix it into the dish it is today.

Also, the common practice seen in some restaurants of adding potatoes (aloo) has no connection with the word vindaloo. Those are just further variations of the original dish. 

Fish Vindaloo recipe
Click the image to convert to its full size and download it for your own use

Vindaloo (traditionally pork but also fish) is definitely a dish I would recommend for those who like a little heat in their curries. It is a unique flavour that just gets elevated by the addition of vinegar to a whole new level that tantalises your taste buds. 

Over the course of the rest of this month, expect to see many more such dishes (ranging from seafood, desserts, starters and tea time snacks) - all prepared by my mother from recipes she has collected as far back as the 1980's - with some unique to Kerala cuisine and some variations of international dishes. 
Since the goal is to share, I will be looking to make all the recipes into easy downloadable single images so that you can save them on to your mobile/device and use them offline. Of course, if you do try them out, it would be awesome if you gave me (and her) feedback here on what you thought of the dish.

For the list of all the recipes so far (including seafood, egg dishes, sweets, twists on traditional dishes et al), click here:

For more food posts,  click here.




NaBloPoMo 
September 2015



Brave Love Blog

Authors note:
I am participating in NaBloPoMo. You can read more about it here and join in the fun yourself, adding your posts here.

I am also participating in EverydayGyaan's September Blogging Challenge and Bailey Jean's Blog-Tember challenge. Do check them all out. So many inspiring themes to get you writing.


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19 comments

  1. Vinodini IyerOctober 07, 2015

    Wow! Just what I needed for the weekend! Fish Vindaloo is a fav owing to my heat craving Andhra taste buds :) I didn't know that wine was replaced by vinegar in this dish till now. But we Indians anyway manage to Indianise all recipes ;)

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  2. Your Mom is classic! I was about to ask her one day, why she does not plan to start a food blog. She will be a superstar, I tell you :)
    P.S: I'm downloading all the recipes from here. Once I join my husband back, I will try them all! :)

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  3. haha... oh, believe me. Your Andhra taste buds will be so happy with this. And yes, we do manage to throw in our spices into everything, don't we?

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  4. Loved that Goan food, and would like to try out this recipe- looks yum!

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  5. I love fish and I love spice..Hell, I love everything food ( more specifically everything non veg) :D So thanks!
    Your mom is a superstar!

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  6. That looks spicy and tempting. YUM!

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  7. yaaay!!! your mom's recipe post is here. I always look forward to it. And fish, i love!!!! :) Happy Weekend!

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  8. It's absolutely mouthwatering. I am gonna make this next time I buy fish! :)

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  9. obsessivemomOctober 08, 2015

    This looks good but being a vegetarian it's out of bounds for me. But I love the way you present your recipes. Tempts me to print them out and make a recipe book. Give me some desserts now please.

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  10. Please do... And tell me what you thought about it

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  11. Oh it definitely is.. The true version is much more yummier than what is served outside in the name of vindaloo

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  12. Goan dishes have a wonderfully unique flavour. When you use that in addition with their plentiful seafood, it makes for some awesome dishes

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  13. It would be too much to maintain two blogs simultaneously... Heaven knows I have a couple of Blogs dying a slow death as it is!

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  14. Hehe.. Happy weekend to you too :)

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  15. There are a couple of desserts and chillers planned out. I still have to get around to making the image form though

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  16. It's a misconception that vindaloo is a Goan dish, Roshan. It's actually East Indian. They too had a Portuguese connection for the brief time Bombay belonged to the Portuguese.

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  17. Okay. never actually heard this version. All the stories I have heard and even most of the origins I checked out online now seem to point to the Goan connection.

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  18. this is too good!!! slurrp

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