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
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.