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Description
A spicy and flavorful Goan-inspired fish vindaloo with a potato bake, packed with protein.
Ingredients
- 500g firm white fish fillets
- 2 large potatoes, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 tbsp vindaloo paste
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp chili powder
- 1 cup coconut milk
- 2 tbsp oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 180°C (350°F).
- Heat oil in a pan, sauté onion, garlic, and ginger until soft.
- Add spices and vindaloo paste, cook for 2 minutes.
- Layer sliced potatoes in a baking dish, pour half the spice mix over them.
- Place fish fillets on top, cover with remaining spice mix and coconut milk.
- Bake for 25-30 minutes until potatoes are tender.
- Garnish with cilantro before serving.
Notes
- Use fresh fish for best results.
- Adjust chili powder to your spice preference.
- Serve hot with rice or bread.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: Goan