The name vindaloo is derived from the Portuguese dish Carne de Vinha d’ Alhos, that is, pork with wine and garlic. As wine was not readily available in India before, it was substituted with vinegar and chilies.
Here I am using fish instead of pork so slight variation in the recipe when compared with the pork vindaloo.
I still can't figure out how this recipe reached Trivandrum, this dish is very common in our home from my childhood.
A vindaloo is not supposed to contain aloo (potato) and tomatoes as it is assumed. So all those Vindaloo lovers try this out and let me know how it comes out for you.
Tuna Fish – 1 kg
Chili powder – 5 tsp
Turmeric powder – ½ tsp
Mustard powder – 1 tsp
Whole Mustard - 1 tsp
Ginger garlic paste – 2 tbsp
Garlic chopped - 4 pieces
Vinegar - 5 tbsp
Fenugreek powder – ½ tsp
Onion Chopped - 1
Curry leaves few
Oil as required
- Marinate fish with mustard powder, chillie powder, salt and vinegar
- Keep it for 30 minutes,
- Take a meen chatti pour oil and when hot add the whole mustard seeds, when it splutter add chopped onions and chopped garlic.
- Sauté till translucent now add fenugreek powder and ginger garlic paste and stir till the raw smell leaves.
- Now you can add the marinated fish and add ½ cup of water.
- Cover and cook for 5mts then reduce the flame and cook again for another 5mts.
- Serve hot with boiled rice.