Spicy Fish Vindaloo

Spicy Fish Vindaloo

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

 

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.