Pomfret Vindaloo is a classic Indian seafood dish that is sure to tantalize your taste buds. It is a spicy and tangy mix of pomfret, vinegar, spices and herbs. The pomfret is cooked in a flavorful gravy that is bursting with flavour. It is a popular dish in Goa and other parts of India and is often served with steamed rice or naan. This recipe is easy to make and can be served as a main course or a side dish.
Ease of preparation
Pomfret Vindaloo is a simple dish to prepare. All you need to do is marinate the fish with spices, vinegar and sugar and then fry it in oil. The onion, garlic and ginger are then added to the oil and cooked until fragrant. The spices, chillies and garam masala are then added and cooked until the gravy thickens. Finally, the fish is added back in and cooked through. The dish is then garnished with fresh coriander leaves and served.
Pomfret Vindaloo is a nutritious dish packed with protein, vitamins, minerals and healthy fats. It is a good source of omega-3 fatty acids, which are essential for healthy brain and heart function. It is also low in calories and saturated fat, making it a great option for those looking to lose weight. One serving of Pomfret Vindaloo provides about 200 calories, 12g of protein and 6g of fat.
-2 large pomfrets, cleaned and cut into pieces
-2 tablespoons vegetable oil
-1 teaspoon cumin seeds
-1 teaspoon mustard seeds
-1 teaspoon black peppercorns
-1 teaspoon ground turmeric
-2 tablespoons red chilli powder
-2 tablespoons vinegar
-1 teaspoon sugar
-1 large onion, finely chopped
-2 cloves garlic, minced
-1 inch piece of ginger, grated
-2 green chillies, diced
-1/4 teaspoon garam masala
-1/4 teaspoon ground cumin
-2 tablespoons chopped fresh coriander leaves
-Salt to taste
- Start by marinating the fish with vinegar, sugar and a pinch of salt. Set aside for at least 30 minutes.
- Heat the oil in a pan over medium heat. Add the cumin and mustard seeds and cook until they start to splutter.
- Add the onion, garlic and ginger and cook until the onion is lightly browned.
- Add the turmeric, chilli powder and black peppercorns and cook for a few minutes.
- Add the marinated fish and cook for about 5 minutes.
- Add the garam masala and ground cumin and cook for a few more minutes.
- Add the chopped coriander leaves and salt to taste.
- Cook until the gravy thickens and the fish is cooked through.
– Marinating the fish in vinegar and sugar helps to tenderize the fish and add flavour.
– Be sure to cook the onion, garlic and ginger until lightly browned, as this adds flavour to the dish.
– To reduce the spiciness of the dish, reduce the amount of chilli powder used.
– If the gravy is too thick, add a little water to thin it out.
Pomfret Vindaloo is a spicy and tangy dish with an intense flavour. The pomfret is cooked in a flavorful gravy that is bursting with flavour. The combination of spices, vinegar and sugar gives the dish a unique and delicious taste. The dish is also mildly spicy, making it a great option for those who don’t like overly spicy food.
Best dishes paired with
Pomfret Vindaloo is best served with steamed rice or naan. It can also be served with a side of yoghurt or raita. The dish can also be served with a variety of other Indian dishes, such as dal, roti, biryani and curries.
Origin of dish and history
Pomfret Vindaloo is a classic Indian seafood dish that originated in the coastal state of Goa. It is believed to have been influenced by the Portuguese, who brought the dish to India during their colonisation. The dish is a spicy and tangy mix of pomfret, vinegar, spices and herbs and is a popular dish in Goa and other parts of India.
If you don’t have pomfret, you can use any other type of fish, such as salmon, cod or haddock. You can also substitute the vinegar with lemon juice or tamarind paste. You can use potatoes or aubergines instead of fish for a vegetarian version.