Simple fish vindaloo

We used blue-eye (trevalla) fillets in this recipe, but you can use any white fish fillets you like. You can substitute a curry paste of your choice for the vindaloo.

  • 20 mins cooking
  • Serves 4
  • Print
Photography by William Meppem . Styling by Michelle Noerianto


Simple fish vindaloo
  • 4 200g white fish fillets, skin on
  • 1 large (200g) brown onion, cut into thin wedges
  • 1/4 cup (75g) vindaloo curry paste
  • 2 medium (300g) tomatoes, chopped coarsely


Simple fish vindaloo
  • 1
    Cook fish in a heated, oiled, large non-stick frying pan over medium-high heat until browned on both sides. Remove from pan.
  • 2
    Add onion to pan and cook over medium heat, stirring until softened. Add curry paste, cook, stirring, until fragrant.
  • 3
    Add tomato and 1 cup (250ml) water, bring to the boil. Reduce heat and simmer, uncovered, 5 minutes.
  • 4
    Return fish to pan, simmer uncovered, about 5 minutes, or until fish is just cooked through.
  • 5
    Serve with steamed rice, steamed green vegetables and natural yoghurt, if desired.

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