Easy Fish Vindaloo

A mildly spicy version of Fish Vindaloo, it is so easy and delicious. There is
no blending and no marination for this vindaloo! Serve it on white, brown or
Doongara Clever Rice for a great family meal.

Servings: 4

Author:

Prep Time
20 minutes

Cook Time
25 minutes

Total Time
45 minutes

Course:

Main Course

Cuisine:

Keywords:

fish fish curry Vindalho Vindaloo Vindalu

Instructions

1 Remove fish from the packaging, cut into slices/chunks. Place pieces on paper
towels and gently dab to remove residual water. Set aside.
2 Heat oil in a heavy based medium size saucepan on medium. Add onions and fry for
5-6 minutes or until golden.
3 Add ginger, garlic, spice powders, vinegar, salt and sugar. Add a dash of water
to avoid the spices from sticking and burning. Sauté for 3 minutes or until the
colour of the paste turns slightly dark.
4 Add water, stir to combine, and bring to the boil. Simmer for 3-5 minutes
stirring from time to time. The curry should not be too watery. If it is, simmer
for a little longer to allow more water to evaporate.
5 Add fish and stir in gently until the sauce is evenly distributed around the
pieces. Cover and simmer for 3 minutes or until fish is just cooked. Remove from
heat. Stand covered for 3 minutes.
6 Open lid, scatter with coriander leaves and serve immediately with hot steamed
white, yellow, brown or Doongara Clever Rice. Pairs well with roti or chapati.

Easy Fish Vindaloo

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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