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Rajkot Pomfret Vindaloo
🇮🇳 Indian

Rajkot Pomfret Vindaloo

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Rajkot cooking — Rajkot Pomfret Vindaloo brings a hariyali touch with a classic vindaloo finish. About 38 minutes from fridge to table.

Prep 18 min Cook 20 min Serves 3 Medium

Ingredients

  • Spinach100 g
  • Onion1, finely chopped
  • Cumin Seeds1 tsp
  • Mint Leaves1/2 cup
  • Fresh Cilantro1/2 cup
  • Red Chili Powder1 tsp
  • White Fish450 g, fillets

Optional extras

  • Lemon1/2

Instructions

  1. 1

    Heat oil or ghee in a heavy kadhai over medium heat.

  2. 2

    Add cumin or mustard seeds and let them crackle.

  3. 3

    Saute onion until golden, then stir in ginger-garlic paste.

  4. 4

    Add tomatoes and powdered spices; cook until oil separates.

  5. 5

    Add the main ingredient with a splash of water; cover and simmer.

  6. 6

    Uncover, adjust salt and spice, and cook to the desired consistency.

  7. 7

    Finish with garam masala and fresh cilantro.

Chef's tip

Keep the flame medium — rushing browns the base too fast.

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