Fish Vindaloo

The Wikipedias tell me that “vindaloo” is some sort of Indian curry dish. They also tell me that “curry” is a generic term that means a dish that usually includes turmeric, coriander and cumin. And THEN they tell me that “turmeric” is a “rhizomatous herbaceous perennial plant of the ginger family.” And to that I say WHAAAAA?

Never has a recipe managed to make me feel so dumb so fast. And so American. To be fair, I did know of curry and turmeric before The Chef gave me this recipe to post, but I couldn’t have told you a darn thing about them, so this has now gone straight to the top of my To Make List in my effort to become a little less Bond-Hopkins-from-middle-school-who-would-only-eat-chicken-fingers. Plain.

Marinade:
3 tablespoons of malt vinegar
1 1/2 teaspoons black peppercorns, crushed
1 1/2 teaspoons of brown sugar
8 each cardamom seeds, green
8 cloves
3 green chilies, seeded
salt to taste
1 1/2 pounds of monkfish ( you can also use shrimp or scallops)

Spice mixture:
4 garlic cloves, chopped
1 tablespoon of ginger, peeled and minced
2 red chilies, seeded
1/2 teaspoon mustard seeds
1/2 fenugreek seed (obviously another WHAAA?-inducing herb that you can read about here)
1 teaspoon cumin seeds
2 teaspoons of coriander seeds
1/2 teaspoons turmeric
1/2 teaspoon cinnamon, ground
1 ounce of malt vinegar

Cooking:
1 1/2 ounces of oil.
3/4 cup of onions, small dice

  1. Combine first 7 ingredients and mix well.  Add fish, and marinate for 1 hour.
  2. Using a spice grinder or mortar and pestle, make a paste with garlic, ginger, spices and vinegar.
  3. Heat oil over medium heat, add onions, and cook until golden brown, 6 to 8 minutes.
  4. Add spice paste and cook over medium low heat, 10 minutes. If it becomes to dry, add a little water.
  5. Remove fish from marinade and add to pan. Cook 5 minutes over medium high heat, stirring constantly. Then add marinade to the pan.
  6. Add 1 cup of water. Bring to a simmer, cover, and lower heat.  Cook for 30 minutes or until tender. Stir to prevent from sticking.
  7. Serve with Basmati Rice and Cilantro Chutney.

 

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1 Comment

Filed under Fish, Indian food, Main Course, Seafood

One response to “Fish Vindaloo

  1. Pingback: Tweets that mention Fish Vindaloo | Nummy Num Num -- Topsy.com

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