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Goan Fish Curry (Goan Vindaloo Style)
85% authentic · Indian
A tangy and spicy Goan fish curry, characterized by its use of vinegar, dried red chilies, and a blend of aromatic spices, offering a robust flavor profile.
Ingredients
- Firm white fish fillets (like Kingfish or Pomfret)500g
- Dried red chilies (Kashmiri)6-8
- Coriander seeds1 tbsp
- Cumin seeds1 tsp
- Black peppercorns1/2 tsp
- Cloves2-3
- Cinnamon stick1 inch
- Turmeric powder1 tsp
- Tamarind paste1 tbsp
- Garlic cloves4-5
- Ginger1 inch piece
- Vinegar (white or cider)2 tbsp
- Coconut milk (thick)1/2 cup
- Onion, finely chopped1 medium
- Vegetable oil2 tbsp
- Saltto taste
- Water1.5 cups
- Fresh coriander, chopped2 tbsp
Steps
- 1
Soak dried red chilies in warm water for 20 minutes. Drain.
- 2
Grind soaked chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, turmeric powder, tamarind paste, garlic, ginger, and vinegar into a smooth paste. Add a little water if needed.
- 3
Heat oil in a pot over medium heat. Sauté chopped onion until golden brown.
- 4
Add the ground spice paste and sauté for 5-7 minutes until oil starts to separate.
- 5
Pour in water and bring to a boil. Season with salt.
- 6
Add fish pieces and simmer gently for 8-10 minutes, until fish is cooked.
- 7
Stir in thick coconut milk and heat through, but do not boil.
- 8
Garnish with fresh coriander and serve hot.
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