Blue Eye Vindaloo with Coconut Basmati Rice


Prep time: 30-40 minutes  

Cook time: 10 minutes

Serves: 4


1 tbsp extra virgin olive oil

4 cloves of garlic

3 tsp fresh ginger

1 tsp cinnamon

2 tsp ground cardamom

1 tsp fenugreek seed

1 tsp hot chilli powder

½ tsp sweet paprika

1 tsp ground turmeric

1 tsp mustard seeds or powder

500 gram blue eyed cod, cut into 3cm cubes

1 tbsp apple cider vinegar or balsamic vinegar

1-2 cups homemade vegetable stock

2 cups of cooked basmati rice mixed with ½ cup of shredded coconut, mixed together



Drizzle oil into heavy based frying pan. Cook garlic and ginger over a low heat for a minute. Add spices and cook for further 2-3 minutes until fragrant.

Add fish and gently toss to coat with spices pour over vinegar and stock. Cook over a low heat for 10-15 minutes, until fish is cooked.

Serve on a bed of coconut rice.