Shrimp Vindaloo

This tangy and spicy shrimp vindaloo is a popular staple from the Goan cuisine. Serve with rice, bread or flatbreads. To round out your meal, have a raita and a vegetable salad on the side.

Prep Time15

Cook Time25

Total Time40

Servings:

Author: Swasthi

Ingredients

1 lb. (450 grams) shrimp/ prawns (deveined)
¼ teaspoon sea salt (or any other)
½ teaspoon red chili powder (read notes)

To make vindaloo paste

1 teaspoon cumin seeds
1 inch Ceylon cinnamon piece (or use ¼ inch cassia)
3 cloves
5 black pepper corn
¾ tablespoon coriander seeds
1 cardamom pod
½ teaspoon mustard seeds
10 dried red chilies (Kashmiri/byadgi, read notes)
3 tablespoons (45 ml) vinegar (malt/goan/red wine/ apple cider)
5 (16 grams) large garlic cloves peeled
¾ inch (8 grams) inch ginger peeled & sliced
¼ teaspoon turmeric
½ teaspoon sea salt (more to adjust)

To make Shrimp Vindaloo

2 tablespoons (45 ml) oil + 1 teaspoon oil/ghee to sear optional
1 cup (125 grams) onions (1 medium fine chopped)
1 (80 grams) small tomato (deseed & chop or use 1 tbsp tomato paste, optional)
½ teaspoon sugar (or jaggery, optional)
1 sprig curry leaves
½ cup hot water (+ ¼ to ⅓ cup hot water or as required)

Instructions

Deseed the chilies , break them to smaller portions and add them to a small bowl. Bring vinegar and 3 tablespoons water to a rolling boil in a small pot. Pour over the chilies and let soak until softened, 10 mins.
Add cumin, cinnamon, cloves, coriander, cardamom, pepper, salt, turmeric & mustard to a small spice grinder and grind to a fine powder. Transfer ginger, garlic, soaked red chilies, vinegar and tomato. Make a smooth vindaloo paste.
Marinate shrimp with salt and red chili powder. Cover and reserve aside.

How to make Shrimp Vindaloo

Heat a pan and add oil. Saute onions until golden, for 8 to 10 mins. Deglaze with 2 tablespoons of water and cook down until jammy.
Add the vindaloo paste & saute for 5 mins. Pour water and bring to a boil. Cook until it becomes a thick paste. Taste test to add more salt, vinegar & sugar/jaggery (optional). Remove to a plate.
Heat the same pan with 1 teaspoon oil and add curry leaves and the shrimp. Cook on each side for 1 to 2 mins on a high heat.
Add the vindaloo paste & pour little hot water (start with lower amount). Mix well and cook covered on a low heat until the shrimp takes on a “C” shape meaning they are cooked through. Avoid overcooking.
Serve Shrimp vindaloo with plain rice, saffron rice, chapati or bread. It tastes best the next day.

Nutrition