Fish Vindaloo

Ingredients

Fish, 500 g
Juice from one lemon

For vindaloo paste:
Cloves, 3 nos.
Cardamom, 2 nos.
Cinnamon, 1-inch piece
Garlic (finely chopped), 1 ½ tbs or 6 nos.
Ginger (finely chopped), 1 tbs
Kashmiri red chillies, 8-9 nos.
Coriander seeds or powder, 1 tsp
Cumin seeds, 1 tsp
Pepper corns, 1 tsp
Mustard seeds, ½ tsp
Fenugreek seeds, ¼ tsp
Fennel seeds, ½ tsp
Turmeric powder, ½ tsp
Rice vinegar, 2 tbs
[Optional] Water, 1 tbs

For the curry:
Vegetable oil, 2 + 1 tbs
Shallots (finely chopped), 100 g
Tomato (pureed), 1 no. 
Green chili (chopped), 1 no.
Water, 2cups
Sugar, 1 tsp
Salt, to taste
[To garnish] Coriander leaves

Preparation:

• Rub the fish with one tablespoon salt and lemon juice. Wash thoroughly with water 3 to 4 times and set aside in a strainer.
• Heat one tablespoon oil in a pan and sauté cloves, cardamom, and cinnamon for a few seconds. Add ginger and garlic; sauté for one minute over a low flame until the raw smell goes away, stirring continuously.
• Add the remaining spices and sauté for three minutes or until the mustard starts to pop.
• Remove from the flame (add the coriander powder now if you are not using seeds) and set aside for cooling. I always use homemade powders; they are more flavourful! if you don’t have homemade powder or seeds you can use organic tattva coriander powder.
• Tear each chili into 2 or 3 pieces. Grind the spices into a fine paste by adding vinegar. Add a little water if required.
• Take a tablespoon of vindaloo paste, mix a little salt; and marinate the fish. Set aside for 20 to 30 minutes, then shallow fry the fish.
• Heat oil in a thick-bottomed saucepan, add shallots and sauté until it turns light brown.
• Add vindaloo paste and sauté for 2 minutes on a low flame.
• Add tomato puree, with green chili and sauté until the oil separates or tomato cooks well.
• Add hot water, salt, and sugar and bring to boil.
• Add fried fish, cover and cook for ten minutes or until the gravy thickens for the fish to completely absorb the masala. Gently stir from time to time, making sure the fish doesn’t crumble. 
• Check salt and remove it from flame. Garnish with coriander leaves.

Enjoy with rice, chapati or nan. Thank you 😊