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Fish Vindaloo

Ok this archive post seen the light of day but sadly my chicken vindaloo that I tried out didn’t make it past this point and I am going to post other vindaloo dishes in the future Inshallah It is because some take longer then others to cook and sometimes an extra ingrient here and there. So here is my favorite of all that is the star of the show here and it is called fish. These dishes are from Goa, India to be exact and I just love to try out new recipes and then take a picture of them. There was my poor excuse of an epang photo I had found too and that is African and did not make the cut because the poor epang fell apart. That dish is from Cameroon and it is not apart of this post and I am not posting it until I take another stab at it to get it right for a change so it doesn’t fall apart. The rest of the epang story is for another time and now back on to my fish vindaloo post.

This dish is very basic and simple and does not require too many ingredients. First wash any fresh or frozen firm fish only that you have. If frozen leave in the refridgerator for a day only to thaw. Never thaw fish outside and this is a safe way of defrosting fish and other protiens in particular. The fish that is required are king fish, frozen tuna, catfish and even mackerel. Just make sure they are clean and even perch can be used too because it will hold up well too besides also if you can get cod or even haddock that is a winner too.

Steer clear of any type of softer meat fish because it will break and scatter easily leaving bones everywhere and it is very unpleasent to eat. This is only ok for frying and please avoid the softer types of these fish for this recipe and also you may get away with tilapia in this recipe too and make sure your fish are cleaned the gills and scales and insides after you cut the belly open of the fish if you end up getting frozen whole fish. They do this in the stores to avoid cleaning them and I bought them many times. Make sure your fish is cut in to steaks instead of fillets. Honestly you may be totally sol meaning shit out of luck with the perch and this one is the only permissible.

Rinse the fish with cold water and apply 1 tsp of lemon juice to kill the smell. In a cast iron skillet on high heat add 1/4 cup of either corn, canola or vegetable oil. Add 1 onion or shallot cut in to half moon slices and cook until they are brown. Chop 1 tomato and cook it until it becomes mushy. Grind 1 pinch of cumin in mortar and pestle. Add contents to the cooked onion. Mince 2 cloves of garlic and a small knob of ginger peeled and washed. Add either 1 pinch of pink salt, plain sea salt or kosher salt, 1 pinch of chili powder, stir add the fish and leat cook until it turns opaque. Add 1 capful of either white vinegar, apple cider vinegar or cane vinegar and 1 dab of tomato paste. Turn heat to low and let cook for 5 minutes. Also if you want you can use this very same type of recipe for shellfish as well including shrimp and mollusks If using octopus and squid I suggest you remove their beaks and this plastic like thingy in the squid’s bodies after you pull off their tentacles. You can use either canned clams and oysters for this recipe too and the juice makes a tasty curry. Actually vindaloo is a Goan curry I will post others in the future Inshallah so stay tuned.

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