Goan Fish Vindaloo

This recipe features

Serves: 4 people
Preparation time: 2 hrs 15 mins
Cooking Time: 15 mins
Difficulty: Moderate


  1. 4 fresh tuna steaks
  2. 2 whole red chillies
  3. ½ tsp cumin seeds
  4. ½ tsp mustard seeds
  5. 200g onions, chopped
  6. 1½ tbsp vegetable oil
  7. 4 tbsp Patak's Vindaloo Paste
  8. 150g potatoes, peeled and diced
  9. 2 tbsp tomato paste
  10. 150g canned chopped tomatoes
  11. 1 tbsp fresh coriander, chopped
  12. 50ml coconut milk
  13. 250ml water
  1. Marinate the tuna steaks with 1½ tbsp Patak's Vindaloo Paste, cover and refrigerate for 2 - 3 hours.
  2. Heat the oil in a pan, add the cumin and mustard seeds, when they crackle stir in the sliced onions and fry until golden brown.
  3. Add the remaining Patak's Vindaloo Paste and fry for 2 - 3 minutes, add the tomato paste and chopped tomatoes and cook for a further 5 minutes.
  4. Add the potatoes and stir in the water, bring to the boil then turn down the heat and simmer until the potatoes are cooked.
  5. Add the coconut milk and fresh coriander.  Adjust the seasoning and cook for a further 2 minutes.
  6. In a frying pan, sear the tuna steaks for 2 - 4 minutes on each side and serve hot with the Goan Vindaloo sauce and pilau rice.