Vindaloo Curry - Goan Fish Curry

Serves 4-6 (Multiply as required)

(* = available from

2 tablespns Pureblends Vindaloo Curry*
1 heaped tsp cumin seeds*
800 gms firm white fish (hoki etc), cut into bitesize pieces    
1 large onion, diced
4-5 medium mushrooms, cut into quarters
4 cloves of garlic, crushed
400 mls coconut milk
100 mls white wine vinegar
150 mls water
2 fish stock cubes (or 2 tblspns fish sauce)
2 tblspns vegetable oil 
3 tspns coriander leaves, chopped  
Juice of 1 lime  

Pureblends 1,2,3 Marinade - Vindaloo - ingredients
1 tspns vegetable oil
2 heaped tspns Pureblends Vindaloo Curry*
3 tspns water  

Mix the Pureblends 1,2,3 Marinade ingredients together in a bowl.,  Add ½ the lime juice.  Add fish and stir until fish is well coated.

Add rest of oil to a large frying pan or wok and cook onion until soft.  Add garlic, cumin seeds, mushrooms and remaining Pureblends Vindaloo Curry and stir for 1-2 minutes on  moderate heat. Turn up heat and add coconut milk and vinegar.  Dissolve stock cubes in 100 mls boiling water and add to pan.  Stir well. Cook for up to 10 minutes to allow sauce to thicken and reduce.  Reduce heat and add fish.  Cook for 2-3 minutes until fish is cooked through.  Stir in remaining lime juice.  

Sprinkle with coriander to serve.  Serve with steamed rice, naan bread and pickles.