Goan vindaloo fish curry

I owe you one more recipe to add to the small Indian buffet.

Marinate 500 grams of firm white fish cubes in 2 table spoons of white wine vinegar and a pinch of salt.

Roast and grind 2 teaspoons of cumin seeds, 2 teaspoons of coriander seeds and 1 teaspoon of mustard seeds. Mix with 2 teaspoons of turmeric.

Chop and fry 2 garlic cloves, 1 onion and 1( or 2) red chili in a drizzle of sunflower oil. Once glazy add some curry leaves. Add the dried fish. Bake shortly. Add 1 chopped tomato and 200 ml of coconut milk. Allow to simmer until the fish is ready. Taste, add salt. Finish with fresh coriander or parsley.

Serve with steamed rice in combination with the dishes you can find on the other blog posts this week.

PS you find a fresh tomato with cucumber and red onion combination on my blog in February 2019 to make the buffet complete.


4 thoughts on “Goan vindaloo fish curry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s