Alright, spice squad, let's dive into a dish that's bold, fiery, and bursting with flavor Fish Vindaloo! This isn't your average curry; it's a flavor-packed ride straight from Goa that brings heat, tang, and that unmistakable coastal charm. Juicy, tender fish swimming in a spicy, tangy, and oh-so-aromatic gravy? Yes, please. If you're a fan of big, bold flavors, this one's a game-changer. The Fish Vindaloo recipe is all about getting that perfect balance of spice and zing. It starts with marinated fish, kissed with turmeric, chili, and a touch of vinegar to bring that signature tangy vibe. The magic happens in the gravy think onions, tomatoes, garlic, and a spice medley that includes cumin, cinnamon, and cloves. Add a splash of vinegar and a dash of sugar for that sweet-sour harmony, then let your fish soak up all that goodness. This dish is perfect for spice lovers and curry enthusiasts alike. Pair it with steamed rice or buttered naan to soak up every last drop of that delicious gravy. you're hosting a dinner party or just treating yourself to a restaurant-level meal at home, Fish Vindaloo is the ultimate flex. grab those ingredients, turn up the heat, and let this dish transport you straight to a coastal paradise. Your taste buds are in for an adventure!

• 500-600 gms fish fillets
• 4 tbsp oil
• 1 onion
• 1 tbsp ginger
• 5 garlic cloves
• 2 tsp kashmiri chilli powder
• 1 tsp sweet paprika
• 1 tsp turmeric
• 4 tbsp white wine vinegar
• 1 1/2 tsp salt
• 3/4 tsp brown sugar
• 2 tbsp coriander leaves

• Let's turn up the spice with fish vindaloo, the fiery, tangy, and totally satisfying dish that's here to elevate your dinner game. This fish vindaloo recipe packs a punch of bold flavors with tender fish swimming in a rich, spicy curry that's all kinds of delicious.
• Start by cutting 500-600g of fish fillets (basa works great, but use your fave) into medium-sized pieces and pat them dry for a perfect fry later.
• Heat 4 tablespoons of oil in a deep pan, then toss in 1 large sliced onion (about 150g) and saut until it's golden and caramelized, creating the base of this bold curry.
• Add 1 tablespoon of finely chopped ginger and 5 large cloves of finely chopped garlic (about 20g), saut ing until fragrant, because that's where all the magic starts.
• Sprinkle in 2 teaspoons of Kashmiri chili powder, 1 teaspoon of sweet paprika, and 1 teaspoon of turmeric powder, stirring well to create a spice blend that's vibrant and full of flavor.
• Pour in 4 tablespoons of white wine vinegar for that tangy punch, mixing it into the spice base like a pro.
• Add 11/2 teaspoons of salt, ¾ teaspoon of brown sugar, and 275-300mL of water, stirring until the sauce is smooth and slightly thickened.
• Let the curry simmer on medium heat for a few minutes to bring all those flavors together, then gently slide the fish pieces into the sauce.
• Cook the fish for about 5-7 minutes, flipping gently halfway through, so it absorbs all the spicy, tangy goodness without falling apart.
• Garnish with 2 tablespoons of finely chopped coriander leaves for that fresh, herby finish, and serve your fish vindaloo hot with steamed rice, naan, or even a crisp salad on the side. And there you have it—the ultimate recipe of fish vindaloo, a bold, zesty masterpiece that's perfect for spice lovers looking to level up their curry game!