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How to cook fish vindaloo with Red Perch

Published: 23-Feb-2018 (13:11); Viewed: 3329; Difficulty: 2 out of 10

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Fish vindaloo is a development of traditional vindaloo curry (Carne de Vinha d'Alhos), which make a very long way from Portugal to India and then back to England. Currently, vindaloo is a thick, spicy curry cooked with pieces of meat, poultry, fish or vegetables.

Modern days almost nobody cook vindaloo curry from scratch, the most common way is to use prepared vindaloo paste. This way of cooking can give very quick and reasonably good results, and the only difficulty, is to find good quality vindaloo paste. In this recipe of fish vindaloo with Red Perch I’ve use Tesco vindaloo paste. This is not the best, but widely available ingredient, which can be found an almost all Tesco stores.

The only difference between fish vindaloo and all other meats is the way of cooking. If you use any meats, you can stir you dish all the dime during cooking. But fish is very fragile and it is impossible to stir it.

step-by-step instructions

Ingredients are very simple and you shouldn’t follow them very accurately. This is a guideline only. Thinking about ingredients and how to cook fish vindaloo with Red Perch, you should understand, that if you change any ingredient into two times, nothing really happen. Therefore adjust all ingredients to your taste. And ingredient availability.

These ingredients are prepared for two portions of fish vindaloo:
- Red Perch. 2 small fishes (300-400gm each)
- Vindaloo paste – 300 gm. Add more paste to make it more rich in flavours and spices.
- Onion – 2 medium
- Garlic – 1 bulb
- Ginger – 2-3 cm piece
- Tomato – 1 medium
- hot chilli – to your taste. I’ve use 1 Jalapeño chilli for extra aroma
- Lime – ½ Lime have more aroma in compare with lemon and it is better to use it. Or, you can use kaffir lime, which is even better.
- Coriander – medium bunch
- Salt – to taste. It is important to remember, that fish is not salted yet, but vindaloo paste can be salty. Usually it is ok to salt fish fillets before cooking and add a little bit of salt to tomatoes.
- Vegetable oil – couple table spoons to start cooking
Prepare fish for further cooking. At the first stare it is necessary to descale the fish with any convenient techniques. Sometimes it is much easier to ask fishmonger to do it for you. Also remove all intestines from the body.
Cut of the tail. Remove flippers and central bone of the fish. This is a standard step for fish filleting. Leave ribs and pin boned in the fillets.
Cut of the ribs. When you will cut of them, you can fill, how you cut through pin bones – it is ok. Make sure, that you’ve remove all rib bones.
Cut along the central line to remove a bit of flesh with pin bones. It is much easier to remove them by cutting of a bit of meat, rather that remove them one by one.
Finely chop the ginger. Roughly chop onion and tomatoes. Slice garlic. Chop the coriander stalks (leave leafs for later cooking)
Worm up oven to 200° C. When you finish making sauce, the oven should be ready. On the pan, cook onion of vegetable oul, until onion start to be translucent. It is not necessary to caramelize it. Add sliced garlic and cook 2 more minutes on high heat.
Add chopped tomatoes and coriander stalks. Cook for few more minutes, stirring constantly, until tomatoes turns soft.
Add vindaloo paste and warm it up stirring constantly.
When the sauce starts boiling, add sliced chilli, sliced lime and chopped coriander leafs. Mix it well and remove from heat. This is a sauce for cooking fish.
On the backing tray, mix the fish fillets with prepared vindaloo paste. Make sure that all fishes are covered with paste.
Bake it is the oven, until fish is ready. It is easy to check with any bamboo stick, or fork – when the fish flesh is soft – it is ready. Sprinkle with the rest of coriander leaves and serve.