Tangy & Flavourful: Whole Fish Curry with Indian Pantry’s Vindaloo Sauce
Serving
Cooking Time
Difficulty
- 450 gIndian Pantry’s Vindaloo Sauce
- 1Whole Fish
- 1 tbspOil
- 1Onion, finely sliced
- 1/2 tbspSalt
- 1/2 cupWater
- 1/2 tbspFresh cilantro
- 1Prepare the Fish
Clean and pat dry the fish. Make a few light cuts on both sides so it cooks evenly. Rub a pinch of salt all over and keep it aside.
- 2Start the Base
Heat one tablespoon of oil in a wide pan. Add sliced onion and cook until golden and soft. This adds a lovely sweetness that balances the tangy sauce.
- 3Add the Vindaloo Sauce
Pour in Indian Pantry’s Vindaloo Sauce. Add a splash of water if it feels too thick. Let it simmer for 2–3 minutes to release all the spicy, tangy aromas.
- 4Add the Whole Fish
Gently place the fish in the pan. Spoon some of the sauce over the top to coat it nicely. Cover and cook on low heat for 10–12 minutes, flipping the fish carefully halfway through. The fish should turn tender and soak up all that rich vindaloo flavor.
- 5Finish and Serve
Turn off the heat and let the curry rest for a few minutes. Sprinkle fresh cilantro or squeeze a little lemon juice on top. Serve hot with steamed rice, roti, or crusty bread to soak up the delicious sauce.
Extra Tips
- Use a firm fish that holds shape well while cooking.
- For extra depth, fry the fish lightly before adding it to the sauce.
- Leftovers taste even better the next day as the flavors settle beautifully.
Why This Recipe Feels So Special
This Whole Fish Curry is full of bold Goan flavors — tangy, spicy, and rich with just the right kick.
The Indian Pantry’s Vindaloo Sauce makes it effortless to cook something that tastes slow-cooked and homely.
It’s comfort food with personality — simple, vibrant, and full of life. Perfect for weekends, family dinners, or when you just want something hearty and satisfying.
