This recipe is one of my favorite seafood dishes we serve. Curry and vindaloo spices and sauces are often paired with beef, chicken, or even lamb. While it works well with those proteins, we have found that bold flavors with a light, flaky fish are just as delicious. I hope you enjoy it as much as our clients do!
- 5 pounds whitefish filet (choose whatever fish is in season)
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 4 tablespoons curry powder
- 1 tablespoon canola oil
- 2 cups onions, diced
- 2 tablespoons garlic, minced
- 2 tablespoons ginger, peeled and minced
- 2 cups water
- 1 cup chicken broth
- 1 can (15oz) tomato sauce
- 2 teaspoons cumin, ground
- 2 teaspoons coriander, ground
- 2 cardamom, ground
- 1 teaspoon lime juice
- kosher salt (to taste)
- black pepper (to taste)
- 3 cups rice
- 6 cups water
- 2 teaspoons turmeric
- 2 teaspoons kosher salt
For the Fish:
Pre-heat the oven to 400 degrees and lay the fish out on a tray lined with foil.
Season the fish with the salt, pepper, and curry powder.
Cook the fish for 10-15 minutes.
For the Vindaloo Sauce:
Using a medium pot, lightly saute the onions in the canola oil until soft. Add the garlic and ginger and saute for 1-2 minutes.
Add the water, let the mixture simmer for 10-15 minutes, then use a hand blender to puree the mixture until it is smooth. This will be your vindaloo “paste” and is the traditional base for all vindaloo sauces.
Add all remaining ingredients and bring the pot to a boil, then simmer for an additional 15-20 minutes. (While the sauce is simmering is a great time to put the fish in the oven).
For the Rice:
Bring the water to a boil and add the rice, turmeric, and salt.
Reduce the heat to a simmer and cover the rice. Let it simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is cooked. The turmeric will give the rice a beautiful yellow color.
Brandon Foster began his life in the kitchen at the Best Western in Frisco, Colorado, almost 18 years ago. His passion for ingredients and drive to learn technique led him down the mountain to Denver, where he worked in two of Denver’s most fondly remembered restaurants, The Fourth Story and Mel’s. He joined the crew at Vesta in 2005 as a line cook and became executive chef in 2010, focusing on getting back to the roots of cooking through charcuterie and seasonal ingredients. Ultimately, Chef Brandon’s career highlights centered on events like Plates for the Peak, Invest in Kids, and James Beard Foundation dinners where he could play a role in helping people in need- a passion that led him to Project Angel Heart in 2016. Outside the kitchen, Chef Brandon enjoys spending time skiing, camping, golfing, and eating with his wife Larissa and their three kids.