Machli Vindaloo Recipe

Machli Vindaloo
Fiery and Tangy Fish 'Curry'
Submitted By: Taz


2 lbs Firm White Fish* (Machli) – cut into 2 inch cubes
1 medium Onion (Pyaz) – diced
2 Roma Tomatoes (Tamatar) – small chopped
6 cloves Fresh Garlic (Leh-sun) – minced
2 inch piece Fresh Ginger (Adrak) – minced
2-4 Fresh Green Chiles (Hari Mirch) - minced
8-12 Dried Red Chiles (Lal Mirch)
1 Tbs Garam Masala
2 tsp Turmeric Powder (Haldi)
2 tsp Cumin Seeds (Jeera)
2 tsp Coriander Seeds (Dhania Saabut)
2 tsp Black Peppercorns (Kali Mirch)
1 tsp Black Mustard Seeds (Rai)
1 tsp Fenugreek Seed (Methi Dana)
3 Black Cardamom Pods (Badi Elaichi)
½ tsp Kosher Salt (Namak) + to taste
3 Tbs Ghee
2 Tbs Coconut Toddy Vinegar (Toddy Vinagre) - can substitute white wine vinegar

  1. In a medium/large nonreactive bowl, whisk together vinegar, garam masala, and ½ tsp salt - Add cubed fish and toss until well coated - Cover and allow to marinate at room temperature for 10-15 minutes
  2. Place a small, dry skillet over medium heat and add dried red chiles, cumin seeds, coriander seeds, peppercorns, fenugreek seed, and cardamom pods - Dry roast (continuously stirring) until fragrant (apx 2 minutes) - Remove from heat and allow to cool for 10 minutes
  3. Once cool, grind roasted spices into a medium fine powder using a spice mill, clean coffee grinder, or mortar and pestle - Set aside
  4. Heat ghee in a large, heavy bottomed pan, wok, or kadahi over medium-high heat until shimmering - Once ghee is hot, add mustard seeds and fry until they pop (apx 30 seconds) - Add ground spices from steps 2&3 along with the turmeric powder - Stir-fry for 30 seconds - Add onion, garlic, ginger, green chiles, and a pinch of salt - Stir-fry for an additional 5-8 minutes or until onions are light brown in color
  5. Remove fish from marinade (DO NOT DISCARD ANY REMAINING MARINADE) and transfer to pan - Stir-fry until well mixed and fish is slightly seared (be 'gentle' as not to break up the fish)
  6. Add 1 ½ cup water, any remaining marinade, and tomato - Bring to a simmer - Allow to simmer for 8-10 minutes or until fish is opaque and firm, tomatoes have broken down, and most of the liquid has been absorbed (adjust heat as necessary to maintain simmer)
  7. Adjust seasoning - Serve hot
* You can use skin-on -OR- skinless - Your choice

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