Ingredients with Measurements:
- 1 lb. firm white fish fillets, cut into bite-sized pieces
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2-3 green chilies, chopped
- 1 tsp. cumin seeds
- 1 tsp. mustard seeds
- 1 tsp. turmeric powder
- 1 tsp. paprika
- 1 tsp. garam masala
- 1 tsp. coriander powder
- 1 tsp. cayenne pepper
- 1 tbsp. tomato paste
- 1 tbsp. vinegar
- 1 tbsp. sugar
- Salt, to taste
- Water, as needed
- 2 tbsp. oil
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend together the onion, garlic, ginger, and green chilies until smooth.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the cumin and mustard seeds and cook until they start to pop.
3. Add the blended onion mixture to the skillet and cook for 5-7 minutes, stirring occasionally, until the mixture turns golden brown.
4. Add the turmeric, paprika, garam masala, coriander powder, and cayenne pepper to the skillet and cook for 1-2 minutes, stirring constantly.
5. Add the tomato paste, vinegar, sugar, and salt to the skillet and cook for another 2-3 minutes.
6. Add enough water to the skillet to create a sauce-like consistency. Bring the mixture to a boil and then reduce the heat to low.
7. Add the fish pieces to the skillet and gently stir to coat them in the sauce. Cover the skillet and let the fish cook for 10-12 minutes, or until it is cooked through.
8. Serve the Fish Vindaloo hot with rice or naan bread.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Any firm white fish can be used in place of the suggested fish fillets.
- Red chili powder can be used in place of cayenne pepper.
- Lemon juice can be used in place of vinegar.
Variations:
- Shrimp Vindaloo: Substitute shrimp for the fish fillets.
- Chicken Vindaloo: Substitute chicken for the fish fillets.
- Vegetable Vindaloo: Substitute vegetables such as potatoes, carrots, and cauliflower for the fish fillets.
Tips and tricks:
- Use a non-stick skillet to prevent the fish from sticking to the bottom.
- Adjust the amount of green chilies and cayenne pepper to your desired level of spiciness.
- Add more water if the sauce becomes too thick while cooking.
Storage instructions:
Store any leftover Fish Vindaloo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Fish Vindaloo in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Fish Vindaloo in a deep dish with a garnish of fresh cilantro on top.
Garnishes:
Fresh cilantro
Pairings:
- Basmati rice
- Naan bread
- Raita
Suggested side dishes:
- Vegetable samosas
- Onion bhajis
- Papadums
Troubleshooting advice:
- If the sauce becomes too thick, add more water to thin it out.
- If the fish is overcooked, reduce the cooking time or use a lower heat.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Vindaloo is a popular Indian curry dish that originated in the Goa region of India. It is known for its spicy and tangy flavor.
Flavor profiles:
Spicy, tangy, savory
Serving suggestions:
Serve the Fish Vindaloo hot with rice or naan bread.
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Region: Indian