Fish Vindaloo l Meen Vindaloo

fish vindaloo


Fish – 1 kg

Kashmiri chilli powder – 4 tbsp

Ginger – 1 tsp

Garlic – 12 cloves

Mustard seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Turmeric powder – 1/2 tsp

Oil – 1/4 cup

Onion, chopped – 1 cup

Tomato, chopped – 2 medium

Vinegar – 1 1/2 dessert spoon

Sugar – 1/4 tsp

Salt – as needed

fish vindaloo


Grind chilli powder, ginger, garlic, mustard seeds, fenugreek seeds, and turmeric powder to a smooth paste. Keep aside.

Heat oil in a pan. Saute onion. When onion turns golden in color, add tomato and vinegar.

When oil starts to appear on the surface, add ground paste. Saute well.

Once sauteed well, add fish, salt, and water. Close the lid and cook.

When gravy is thickened, add sugar. Check for taste.

Add vinegar if needed.

Delicious fish vindaloo is ready.

23 thoughts on “Fish Vindaloo l 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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