Vindaloo(ish)
Heat and tamarind figure prominently in vindaloo, the v popular Goan dish I know not from growing up but from eating out in restaurants.
I adapted this recipe from the charming and comprehensive “Classic Indian Cooking,” by Julie Sahni, a New York chef and pioneering introducer of Indian cuisine to America. I learned about her from Mayukh Sen’s wonderful Taste Makers: Seven Immigrant Women Who Revolutionized Food in America (2021) - this book was my version of chicken soup for the soul.
Vindaloo is often made with chicken and Ms. Sanhi used pork. Here, I use white fish - and I think I’ll try it tofu and/or white beans next time. This is a stripped down, simple recipe that makes use of Kick+Tang’s multiple flavor elements — hot.garlic.tangy.
Ingredients:
1 heaping tbsp Kick+Tang
1 tsp mustard seeds
1 tsp cumin seeds
Little nub of ginger
Half an onion (depending on how big an onion fan you are!), diced
1 white fish fillet
Blooming spices!
Pour a glug of oil into the pan and add the cumin and mustard seeds. Let them bubble and pop, and make the oil fragrant. Add minced ginger.
Add Kick+Tang and mix. Add salt to taste.
Pour into baking dish, add onions and mix.
Coat fish in sauce; Bake at 400 degrees for 15 minutes or so - until fish is cooked.
Service with rice, roti or a climate-smart grain like millet.
