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Fish Vindaloo

Writer: goldenstateservicesj
goldenstateservicesj
Feb 17, 2011
2 min read

The Wikipedias tell me that “vindaloo” is some sort of Indian curry dish. They also tell me that “curry” is a generic term that means a dish that usually includes turmeric, coriander and cumin. And THEN they tell me that “turmeric” is a “rhizomatousherbaceousperennial plant of the ginger family.” And to that I say WHAAAAA?

Never has a recipe managed to make me feel so dumb so fast. And so American. To be fair, I did know of curry and turmeric before The Chef gave me this recipe to post, but I couldn’t have told you a darn thing about them, so this has now gone straight to the top of my To Make List in my effort to become a little less Bond-Hopkins-from-middle-school-who-would-only-eat-chicken-fingers. Plain.

Marinade:

3 tablespoons of malt vinegar 1 1/2 teaspoons black peppercorns, crushed 1 1/2 teaspoons of brown sugar 8 each cardamom seeds, green 8 cloves 3 green chilies, seeded salt to taste 1 1/2 pounds of monkfish ( you can also use shrimp or scallops)

Spice mixture: 4 garlic cloves, chopped 1 tablespoon of ginger, peeled and minced 2 red chilies, seeded 1/2 teaspoon mustard seeds 1/2 fenugreek seed (obviously another WHAAA?-inducing herb that you can read about here) 1 teaspoon cumin seeds 2 teaspoons of coriander seeds 1/2 teaspoons turmeric 1/2 teaspoon cinnamon, ground 1 ounce of malt vinegar

Cooking: 1 1/2 ounces of oil. 3/4 cup of onions, small dice

  1. Combine first 7 ingredients and mix well.  Add fish, and marinate for 1 hour.

  2. Using a spice grinder or mortar and pestle, make a paste with garlic, ginger, spices and vinegar.

  3. Heat oil over medium heat, add onions, and cook until golden brown, 6 to 8 minutes.

  4. Add spice paste and cook over medium low heat, 10 minutes. If it becomes to dry, add a little water.

  5. Remove fish from marinade and add to pan. Cook 5 minutes over medium high heat, stirring constantly. Then add marinade to the pan.

  6. Add 1 cup of water. Bring to a simmer, cover, and lower heat.  Cook for 30 minutes or until tender. Stir to prevent from sticking.

  7. Serve with Basmati Rice and Cilantro Chutney.

 
 
 

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