Wednesday, October 29, 2014

Granny's Fish Vindaloo Recipe

Tuna Vindaloo
The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d’Alhos", which is pork with wine and garlic. While that's the original version, in this Indian version of vindaloo recipe, wine is substituted by vinegar and chilies.

My late grand mother, Lydia Gomez (father's side) made lip-smacking pork and fish vindaloo. At that time I always waited for her fish vindaloo ( tuna). One more thing, the fish vindaloo made in our family is different from the Goan Vindaloo recipe.

It's quite strange how few families in Trivandrum knows and make Vindaloo recipe, while most folks from Trivandrum are ignorant of such a side dish. I wonder who introduced this dish in my family, and where it came from?

Vindaloo is not supposed to contain aloo (potato). Instead, tomatoes is used. So, here's you'll find my grany's recipe.  Pls try this vindaloo recipe and share your thoughts in the comment box.

Ingredient for Fish Vindaloo
  • 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
  1. Marinate fish with mustard powder, chillie powder, salt and vinegar
  2. Keep it for 30 minutes
  3. Take a meen chatti  pour oil and when hot add the whole mustard seeds, when it splutter add chopped onions and chopped garlic.
  4. Sauté till translucent now add fenugreek powder and ginger garlic paste and stir till the raw smell leaves.
  5. Now you can add the marinated fish and add ½ cup of water.
  6. Cover and cook for 5 mts then reduce the flame and cook again for another 5mts.
  7. Serve hot with boiled rice.
Fish Vindaloo - Served along with boiled rice
Also, check the pork vindaloo recipe.

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