Fish Vindaloo / Indyal / Vian Di Alho

Posted By  : Joanna D'souza 

Vindaloo /Indyal is a very favourite dish of East Indians The procedure of making a fish vindaloo is same as for meat only difference is we add tamarind pulp for fish vindaloo , we can use any type of fish such as Ghol , Wahi , Pakat ( Kite fish ) , Surmai ( King Fish ) , Mushi ( Shark fish ) Masa     ( Telapia fish ) Bangada ( Mackerel )

Ingredients:

Here I'm using Bangada Mackerel fish       3 whole fish , quantity for 4 person approximately 

Clean and cut into pieces.

10 - 15 dry Kashmiri Chillies

 
1 .5 Tablespoon cumin seeds Jeera 

 
12- 15 garlic cloves

 
 A small piece of ginger ( This is optional but in my case I avoid ginger in all of my Vindaloo recipes ) but some of our East Indians like it so they can add it  

 
3 Tablespoon vinegar/ Or as needed

 
1 tablespoon tamarind pulp 

 
Salt to taste.

 
Oil 3 tbsp.

Method Of Preparation :
 

Wash the fish and marinate with salt and turmeric powder set aside

Soak the kashmiri chillies in the vinegar for about 15 minutes

Grind the chillies,cumin,garlic,ginger with the vinegar to a smooth fine paste.

 In a vessel heat oil 3 Tablespoon Full

Then add the grounded Vindaloo masala paste and fry over low heat for about 5 to 7 minutes.

Then add the Mackerel fish and sufficent amount of water and bring it to a nice boil till the fish is cooked .

Serve hot with breads/rotis/chapattis etc.