Fish Vindaloo (Tuna/Seer fish)

I've learned this recipe from my aunt when we visited her once. It was a variety dish which we never tasted before. Usually my children don't like fish curry but they enjoyed this dish and asked for it again. So I tried it at my home and used Tuna as it contains Omega 3 aplenty. The secret to the success of this dish is sauteing the ground mixture in oil.

Ingredients

Fish (Tuna/Seer fish)  – 1 kg cut into moderately thin slices

Turmeric powder  – ½ teaspoon

Garlic  – 4 cloves

Ginger  – 1 medium piece (2 inches)

Chilly powder  – 3 table spoons

Vinegar  – 3 table spoons

Tamarind  – 1 big gooseberry size made into thick pulp

Oil  – To fry fish & 3 table spoons to saute the ground mixture

Salt  – as needed

Procedure

Marinate fish with turmeric powder and salt for 15 min. Fry the fish pieces and keep aside. Grind ginger, garlic, chilly powder and vinegar to get a smooth paste. Saute the ground mixture in oil for 3 minutes. Add tamarind pulp and salt to it and saute till the oil get separated from the thick gravy. Finally add the fried fish pieces to it. It tastes better if served after 2 - 3 hours.

Notes

• Fish pieces should be moderately fried so that it won't be so hard.
• You can use the same oil which is used to fry fish to saute the ground mixture. 
• If you find the the gravy more sour, add 1 tablespoon sugar to it.