Spicy Fish Vindaloo Recipe

This Spicy Fish Vindaloo recipe combines flaky Chilean sea bass with a deeply aromatic homemade vindaloo spice blend, vibrant chili oil, and a refreshing cucumber raita for an unforgettable Indian-inspired seafood dish. Featured on Bring on the Karbs, hosts Erica and Josh Karbelnik transform traditional vindaloo flavours into an elegant restaurant-quality entrée that balances fiery heat with refreshing cooling elements.

The Inspiration

Vindaloo is one of the world’s most recognizable Indian curries, celebrated for its bold spices, vibrant colour, and unmistakable balance of heat, acidity, and aromatic complexity. While many people associate vindaloo exclusively with meat, seafood is an equally delicious canvas for its rich spice profile, especially when paired with delicate, buttery fish like Chilean sea bass.

Originally inspired by the Portuguese dish carne de vinha d’alhos, vindaloo evolved after arriving in Goa, India, where local cooks incorporated vinegar, garlic, dried chilies, and an extraordinary collection of fragrant spices. Over generations, the recipe became a hallmark of Goan cuisine while continuing to evolve across India and around the world.

In this inventive interpretation from Bring on the Karbs, Erica and Josh Karbelnik embrace the dramatic contrast between fire and ice. The intensely flavoured vindaloo sauce and chili oil provide warming spice, while a light cucumber-mint raita offers cooling freshness that balances every bite. The result is a beautifully layered dish that highlights both heat and harmony rather than overwhelming spice alone.

Ingredients

1 square, skin on piece Chilean sea bass
Thin slices of Fresno chili, for garnish
Chili threads, for garnish
Micro cilantro, for garnish
1 cup (250ml) whisky, for plating

For the Vindaloo Spice Mix

8 Kashmiri dried chiles or 3 1/2 tsp Kashmiri chili powder
1 cinnamon stick
20 whole green cardamom pods
1 tsp (5ml) black peppercorn
2 tbsp (30ml) coriander seed
1 tbsp (15ml) cumin seed
2 tsp (10ml) fennel seed
2 tsp (10ml) fenugreek seed
1 tsp (5ml) black mustard seed
3 whole star anise
30 dried curry leaves
2 tbsp (30ml) turmeric powder
1 1/2 tsp (7.5ml) cayenne powder

For the Vindaloo Sauce

3 cloves garlic
1 inch piece of ginger
3 tbsp (45ml) canola oil
1 medium yellow onion
2 medium tomatoes
2 red habanero peppers, optional
2 red Thai chilis, optional
1 cayenne pepper, optional
1 ½ cups (375ml) water
1 tsp (5ml) white vinegar

For the Chili Oil

1 cup (250ml) dried chili flakes
1 ½ cups (375ml) canola oil
1/2 tsp (2.5ml) salt

For the Raita

1 jalapeño
1 English cucumber
1 cup (250ml) Greek yogurt
1 clove garlic
1 lemon, juiced
1/2 cup (125ml) fresh mint

Method

Make the Chili Oil

Pour the oil in a saucepan over medium heat and heat for about 2-3 minutes, making sure to not overheat. Pour the oil over the chili flakes and let sit.

Make the Raita

Blend everything in a blender until smooth and foamy.

Make the Vindaloo

In a pan, toast all the whole spices over medium heat while swirling the pan. Once fragrant, blend in a spice grinder and add turmeric powder and cayenne pepper. Separate 4 tbsp (60ml) of the spice mix and whisk with a little water to form a paste and use for the fish (see below).
Rough chop onion, garlic, ginger, and optional hot peppers and add to a food processor. Pulse to finely chop. In a pan, add the oil and pulsed onion, garlic, ginger, and hot peppers and cook until soft. Add in the dry ground spices and stir to toast. Cook over medium heat until the spices separate from the oil. Grate the tomatoes and add the pulp and juice to the pan and continue to cook until slightly thickened, about 5 minutes. Add vinegar and blend until smooth.
Rub the fish with the vindaloo spice paste. Cook fish on a grill pan and char crust with a blow torch. Serve this over the vindaloo sauce, topped with chilli oil, raita foam, Fresno pepper slices, chili threads, and micro cilantro.
To finish the dish, add 1 cup (250m) whisky to a pot and light on fire, then carefully pour over the dish.

Serving Suggestions

This Spicy Fish Vindaloo is best served as the centrepiece of an elegant dinner featuring fragrant basmati rice, warm naan, or flaky paratha to soak up every spoonful of the rich vindaloo sauce. A side of cucumber salad, lightly pickled onions, or grilled seasonal vegetables adds freshness while complementing the dish’s bold spices.

Because the curry showcases complex aromatics and balanced heat, it pairs beautifully with cooling beverages such as sparkling water with lime, mango lassi, or lightly sweetened iced tea. For those who enjoy wine, a slightly off-dry Riesling or aromatic Gewürztraminer offers enough fruit and acidity to balance the warming spices without overpowering the delicate sea bass.

Final Thoughts

This Spicy Fish Vindaloo recipe celebrates the extraordinary balance between intense spice and refreshing coolness. Every component—from the handcrafted vindaloo masala and silky curry sauce to the cooling cucumber raita and fragrant chili oil—works together to create a sophisticated seafood dish layered with flavour, texture, and aroma.

Find more recipes from Bring on the Karbs! here!