Shark vindaloo


by: Texas Chef

Vindaloo is an East Indian curry dish. It is popular globally in its Anglo-Indian form as a staple of curry house menus, often renowned as a particularly piquant dish, though it is not necessarily always the hottest available.


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serves: 4

2 lb (900 g) small, skinned shark steaks

3-4 tablespoons peanut or canola oil

1 onion (chopped)

2 tomatoes (roughly chopped)

1/4 cup Vindaloo Curry Paste

1 1/4 cups (300 ml) water

8 small hot green chile peppers

Coconut vinegar or white wine vinegar, to taste


Nutrition Facts
Shark vindaloo

Servings Per Recipe: 4

Amount per Serving

Calories: 428

  • Total Fat: 21.4 g
  •     Saturated Fat: 4 g
  •     Trans Fat: 0 g
  • Cholesterol: 115.8 mg
  • Sodium: 189.1 mg
  • Total Carbs: 8.7 g
  •     Dietary Fiber: 3.3 g
  •     Sugars: 3 g
  • Protein: 49.3 g

how is this calculated?

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1.  Season the shark steaks with salt, then set aside. Heat the oil in a large, deep frying pan, add the onion,and fry until richly browned.

2.  Add the tomatoes and cook until they form a deep golden paste.

3.  Now stir in the vindaloo paste and fry gently for 5 minutes, stirring, until it has slightly caramelized. Pour in the water and let the sauce simmer for 10 minutes, giving it a stir every now and then.

4.  Meanwhile, slit the green chiles open along their length and scrape out the seeds. Leave the chiles whole.

5.  Add the shark steaks and chiles to the sauce and simmer for 10 minutes, carefully turning the steaks over halfway through.

6.  Add vinegar and salt to taste, and serve with some pilau rice.

Cooks' note:
Monkfish vindaloo:
Replace the shark steaks with 1 (2-lb/900-g) skinned monkfish tail, sliced across into 1-inch (2.5-cm) steaks. Add to the sauce and simmer for 10 minutes. Then lift the steaks out onto a plate and boil the sauce rapidly until reduced to a good consistency (monkfish releases a lot more liquid during cooking than shark). Return the steaks to the sauce to reheat, and continue as for the main recipe.

Swordfish, kingfish.

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