Fish Vindaloo

 

 

 

 

Ingredients

• Tuna/king fish- 1 1/2 lb
• Onion finely chopped- 2 medium
• Kashmiri chilly whole- 8
• ( adjust according to spice tolerance)
• Turmeric powder- 1/3 tsp
• Pepper powder- 1/3 tsp
• Cumin seeds- 1/2 tsp
• Ground Mustard - 1/2 tsp
• Garam masala- 1/2 tsp
• Ginger- 2 inch thick piece
• Garlic- 7-8 pods
• Vinegar-3 tbs
• Thick coconut milk- 1/3 cup
• Sugar - a pinch
• Cloves-2
• Cinnamon stick-1 inch thick
• Oil and salt

 procedure:

 Take off the seeds ( if you want it less spicy) from the dry chilly and soak it in vinegar and coconut milk for
   about half an hour.

Make a fine paste of this along with ginger and garlic,mustard seeds,cumin seeds, clove and cinnamon.
Combine pepper powder,turmeric powder, salt and sugar. The marinade is ready.

 Marinade the fish with this masala,cover and refrigerate for about 2-3 hours.

Pick out the fish from the marinade and gently fry them on all sides in hot oil and keep aside.
 ( note this step is optional, frying will ensure that the pieces will remain intact)

 Do not discard the excess marinade.Once you finished frying the fish add two more tbs oil and add whole clove and cinnamon.

 Add chopped onion and continue to fry for another two to three minutes till the onion becomes golden brown. Pour the left over marinade and saute till oil separates

Add enough water and when it comes to a boil add fish pieces and simmer and cook till the fish is soft and the gravy thickens. Serve this with rice or naan or chapati.