Saturday, May 16, 2015

Meen Vindaloo


For the marination:

Fish: 250 gm (I used Salmon Fish)
Garlic (grated): 5 cloves
Garam masala: 1 tsp.
Lemon juice: 2 tsp.

For frying:

Cooking oil: 2 tsp.
Mustard seeds: 1 tsp.
Red chilli powder: 1/2 tsp.

For the curry:

Cooking oil: 2 tsp.
Mustard seeds: 1 tsp.
Cumin seeds: 1 tsp.
Fenugreek seeds: 1/2 tsp.
Curry leaves: a few
Dried red chilli: 1
Onion (chopped): 1
Green chilli (chopped): 1
Tomato (chopped): 2 big (I used cocktail tomatoes so I used 7-8)
Salt to taste
Coriander powder: 1 tsp.
Cumin powder: 1 tsp.
Turmeric powder: 1 tsp.
Red chilli powder: 1 tsp.
Tamarind extract: 2 tsp.

  1. Wash, clean and marinate the fish in the ingredients for marination and keep aside for 15 minutes. 
  2. Heat oil in a pan and crackle the mustard seeds. Add the marinated fish and sprinkle some red chilli powder. Fry the fish on both sides for about 2-3 minutes, turning carefully so the fish does not break. 
  3. Remove from the pan and keep aside. 
  4. Heat the same oil and add more oil to the pan. Crackle the mustard seeds, cumin seeds and fenugreek seeds. 
  5. Add the curry leaves and the dried red chilli and give a stir. Add the onions after about half a minute and mix well. Let cook until the onions start becoming transparent.
  6. Add the tomato and green chilli and sprinkle salt. Mix well and cook until the tomatoes start becoming soft. 
  7. Add the dry masalas: red chilli powder, turmeric powder, coriander powder and cumin powder. Give a stir and add the tamarind extract. 
  8. Mix everything together and add a cup of water. Cover and let cook on medium flame for about 10 minutes till all the spices are blended and the wonderful curry is prepared.
  9. Remove cover and mix. Add the fried fish pieces and mix well carefully. Turn off the heat and cover again, let the fish sit in steam for about 10 minutes. 
  10. Remove cover and garnish with coriander leaves (optional) and serve hot with jeera rice.   

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