Fish vindaloo/ Meen vindaloo


Fish pieces                 –   1 kg

Kashmiri Chilli powder – 4 tbsp

Ginger                       – 1 tsp

Garlic                        – 12 pods

Mustard seeds          – 1/2 tsp

Fenugreek seeds       – 1/4 tsp

Turmeric powder       – 1/2 tsp

Oil                            – 1/4 cup

Onion chopped        – 1 cup

Tomatoes chopped    – 2 medium

Vinegar           – 1 1/2 dessert spoon

Sugar             – 1/4 tsp

Salt  as needed

Grind chilli powder, ginger, garlic, mustard seeds, fenugreek seeds, turmeric powder to a smooth paste. Keep it aside. Heat oil in a pan, saute onions. When onion turns golden in colour, add tomato and vinegar. When the oil starts to appear on the surface, add the ground smooth paste and saute well. When it is sauteed well, add fish pieces, salt, and water. Close the lid and cook. When the gravy is thickened, add sugar to this.  Test for taste. Add more vinegar if needed. Delicious fish vindaloo is ready.

23 thoughts on “Fish vindaloo/ Meen vindaloo”

  1. Wow, looks creamy, colorful and authentic.
    I would end up turning a non vegetarian soon seeing all the lovely NV recipes!
    I'm sure it tasted perfect.

  2. Gosh, the vindaloo is so inviting, the color and the flavors. I am assuming that the fish is stingray, also known as ikan pari over here. If thats the case, I should have no issues finding the fish. Very affordable and I can buy from the hypermarket right in front of my house.


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