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Fish Vindaloo

Name: Fish Vindaloo
Total time: 35 min
Yield: Serves 4
Cuisine: India
Ingredients: 500g White Fish Fillet; 4 cloves Garlic; 15g Ginger; 3 Red Chili Pepper; 1 tsp Cumin Seeds; 4 tbsp Vinegar; 1/2 tsp Turmeric; 1 Onion; 1 tsp Sugar; 1 tsp Salt

Main Dish

⏱ 35 min

👥 Serves 4

Difficulty ⭐⭐

Fish curry sharp with vinegar and chili — a signature dish of Goa, bearing the marks of Portuguese colonial history.

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📖 The Story Behind This Dish

Born in Goa, once a Portuguese colony, this curry is unusual among Indian dishes for its use of vinegar. It's said to trace back to the Portuguese "vinha d'alhos" (wine and garlic stew), which evolved into a distinctly Indian dish of sharp tang and heat once grain vinegar took the place of wine vinegar.

🌆 Where it's eaten: True to its coastal roots, usually made with seafood and served over rice.

🥕 Ingredients (serves 4)

White Fish Fillet 500g
Garlic 4 cloves
Ginger 15g
Red Chili Pepper 3
Cumin Seeds 1 tsp
Vinegar 4 tbsp
Turmeric 1/2 tsp
Onion 1
Sugar 1 tsp
Salt 1 tsp

👩‍🍳 Instructions

Blend the garlic, ginger, red chili, cumin seeds, and vinegar into a paste.
Rub the fish with the turmeric and a little salt.
Heat oil in a pan and cook the sliced onion until softened.
Add the paste and fry until fragrant.
Add 150ml water and the sugar, bring to a simmer, then add the fish and cook gently for about 10 minutes.
Season with salt to finish.

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