Goa-Style Barracuda Steaks

Begin by placing the cleaned and cut barracuda fish steaks in a large mixing bowl. Ensure there are no scales or bones left and the steaks are uniformly cut to ensure even cooking.

Sprinkle the Kashmiri red chilli powder, turmeric powder, salt, and freshly ground black pepper over the fish.

Drizzle the vinegar over the spices and use your hands to gently massage the marinade into the fish. Coat each piece thoroughly, making sure the spices cover all sides. The fish should take on a reddish hue from the chilli powder.

Cover the bowl and let the marinated fish rest for 10 to 15 minutes at room temperature. 

Heat 2 tablespoons of oil in a flat skillet or a frying pan over medium heat. To test if the oil is ready, drop a tiny drop of the marinade into the pan—it should sizzle immediately.

Once the oil is hot, carefully place the fish steaks into the pan without overcrowding. You may need to do this in batches.

Let the fish cook undisturbed for 2 to 3 minutes on the first side until a light golden crust is formed.

Flip each fish steak gently using a spatula or tongs and cook for another 2 to 3 minutes on the other side. If the pieces are thick, turn them once more to ensure the sides are evenly browned.

Once the fish is cooked through and lightly crisped on the outside, transfer it to a plate lined with kitchen paper to absorb any excess oil. Set aside.

To Prepare the Vindaloo Sauce:

In a small blender jar, or using a mortar and pestle, combine the Kashmiri red chilli powder, turmeric powder, cloves, cinnamon stick, cumin seeds, tamarind paste, sugar, salt, pepper, and vinegar.

Blend the ingredients into a smooth, thick paste. If needed, add a teaspoon of water to help the mixture come together.

The final paste should be deep red and slightly glossy.

To Prepare the Masala Base and Finish the Dish:

In the same pan used to fry the fish, heat 2 tablespoons of oil over medium heat, add more if needed.

Add the finely chopped onions and sauté them for 3 to 5 minutes, stirring occasionally, until they turn soft and translucent. You’re looking for a light golden colour but not fully brown.

Add the chopped tomatoes, ginger, and garlic to the pan. Stir well and cook this mixture for another 3 to 5 minutes. The tomatoes should begin to break down and blend with the onions.

Add the Kashmiri red chilli powder and continue sautéing for 1 to 2 minutes until the oil begins to separate from the masala. This is a sign that the spices are cooked.

Deglaze the pan by adding the vinegar. Stir to lift any bits stuck to the bottom of the pan.

Add the cumin powder, freshly chopped coriander leaves, and lemon juice. Mix everything thoroughly to combine well.

Stir in the tamarind paste and add 1 to 2 tablespoons of water to adjust the consistency. You want a thick but spoonable sauce at this stage.

Sprinkle in the sugar and allow the masala to simmer gently for another 2 to 3 minutes.

Now add the prepared vindaloo paste to the pan. Stir continuously and cook for 3 to 4 minutes until the paste is fully incorporated and the masala deepens in colour.

Add some water and let the gravy simmer gently; it should not be too runny, but enough to allow the fish to be submerged halfway.

Carefully place the fried fish steaks into the gravy, arranging them so they’re mostly covered by the sauce. Use a spoon to gently ladle the sauce over each piece of fish.

Lower the heat and let the fish simmer in the sauce for 5 to 10 minutes. This will allow the fish to absorb the flavours of the gravy. Avoid stirring too much at this stage to prevent the fish from breaking.

Once the sauce thickens slightly and clings to the fish, turn off the heat.

Let the dish rest for a few minutes before serving to allow the flavours to settle.

Serve hot with plain steamed rice, pav, or crusty bread.