Forgotten Pondicherry Vindaloo Poisson (Creole Vinegar Fish)
A once-common vinegar-and-chilli fish preparation from Puducherry's older Creole households, now rarely made outside a few heritage family kitchens.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 15 g
- carbs
- 9 g
- fibre
- 1 g
- protein
- 26 g
- calories
- 280 kcal
Instructions
- 1
Grind the dried red chillies, garlic, ginger, mustard seeds, turmeric and vinegar into a smooth paste.
- 2
Rub half of this paste onto the fish pieces. Set them aside to marinate for 20 minutes.
- 3
Heat coconut oil in a pot. Fry the sliced onions until they turn golden brown.
- 4
Add the rest of the spice paste to the pot. Cook for 5 minutes until the raw smell goes and oil separates.
- 5
Add salt and sugar. Pour in half a cup of water to loosen the gravy.
- 6
Bring the gravy to a gentle simmer. Carefully slide in the marinated fish pieces.
- 7
Cover and simmer on low heat for 15–18 minutes until the fish is cooked and the gravy thickens.
- 8
Take the pot off the heat. Let the dish rest for 15 minutes so the sharp vinegar mellows before serving.
Chef's tips
Use a good-quality coconut vinegar, as overly harsh vinegar will overpower the dish. Letting the curry rest after cooking is essential to soften the sour flavours.
Ingredient substitutions
- coconut vinegar → cane vinegar
- kingfish → pomfret or seer fish
Storage
Refrigerate for up to 3 days; flavour mellows and improves over time.
Reheating
Reheat gently on the stovetop over low heat.
Common mistakes to avoid
- •Skipping the 20-minute marination time
- •Using a vinegar that is too harsh or acidic
Serving suggestions
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