Fish Vindaloo

Ingredients 1 tbspn virgin olive oil, cold pressed  4 cloves garlic, finely chopped  3 tspns fresh ginger, grated  1 tsp cinnamon  2 tsp ground coriander  1 tsp ground cardamon 1 tsp ground fenugreek seeds 1 tsp hot chilli powder 1/2 tsp sweet paprika 1 tsp ground turmeric  1 tsp mustard powder 500 grams blue eyed cod, cut into 3 cm cubes 1 tbspn balsamic vinegar  1 cup homemade vegetable stock

Note

(Serves 6)

Comments

For an alternative to the above spices use the SureSlim Vindaloo Curry mix, which can be purchased at selected SureSlim clinics.

Method

1. Drizzle oil into heavy based frying pan. Cook garlic and ginger over low heat for 1 minute. Add spices and cook for further 2 - 3 minutes until fragrant.
 
2. Add fish: gently toss to coat with spices. Pour over balsamic vinegar and stock.
 
3. Cover and cook over low heat for 15 - 20 minutes.
 
4. Serve with steamed vegetables.

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