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Bijapur Achari Snapper Vindaloo
🇮🇳 Indian

Bijapur Achari Snapper Vindaloo

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Bijapur cooking — Bijapur Achari Snapper Vindaloo brings a achari touch with a classic vindaloo finish. About 37 minutes from fridge to table.

Prep 17 min Cook 20 min Serves 3 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Tomato2, chopped
  • Cumin Seeds1 tsp
  • Fenugreek Seeds1/2 tsp
  • Mustard Seeds1 tsp
  • Red Chili Powder1 tsp
  • Snapper450 g, steaks
  • Amchur (Dry Mango Powder)1 tsp

Instructions

  1. 1

    Soak or rinse dals/grains if the dish uses them.

  2. 2

    Pressure-cook or simmer the base until soft.

  3. 3

    Prepare a tempering of ghee, cumin, garlic, and chili.

  4. 4

    Pour tempering over the cooked base.

  5. 5

    Simmer briefly to marry flavours.

  6. 6

    Mash lightly if desired; garnish with cilantro.

  7. 7

    Serve with rice or roti.

Chef's tip

Chop everything mise-en-place; the cook goes quickly once oil is hot.

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