Fish Vindaloo

Fish Vindaloo is a vibrant and spicy dish that combines tender fish with a tangy and aromatic sauce, perfect for those who love bold flavors. This unique take on the traditional vindaloo incorporates a blend of spices and a hint of vinegar, resulting in a dish that's both savory and slightly tangy.

Ingredients

• White fish fillets (such as cod or tilapia) - 300 grams
• Vegetable oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 4 cloves, minced
• Ginger - 1 inch, grated
• Tomato - 1 medium, chopped
• Vindaloo spice mix - 2 tablespoons
• Tamarind paste - 1 tablespoon
• Brown sugar - 1 teaspoon
• White vinegar - 2 tablespoons
• Salt - to taste
• Fresh cilantro - for garnish

Steps

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
4. Add the chopped tomato and cook until softened, about 3-4 minutes.
5. Mix in the vindaloo spice mix, stirring well to coat the onions and tomatoes evenly.
6. Add the tamarind paste, brown sugar, and white vinegar, stirring to combine all the ingredients.
7. Season with salt to taste, and simmer the sauce for about 5 minutes until it thickens slightly.
8. Gently add the fish fillets to the pan, ensuring they are well coated with the sauce.
9. Cover and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
10. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 20 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Rich in omega-3 fatty acids from fish, promoting heart health.
• Contains antioxidants from spices and tomatoes, supporting immune function.

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