Shrimp Vindaloo (Goan Prawn Vindaloo)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Deseed the dried chilies, break them into pieces and soak them in vinegar and 3 tablespoons of boiling water for about 10 minutes, until softened.
2. Grind the cumin, cinnamon, cloves, coriander seeds, cardamom, black pepper, salt, turmeric and mustard seeds to a fine powder. Blend with the ginger, garlic, soaked chilies, vinegar and tomato into a smooth vindaloo paste.
3. Mix the shrimp with 1/4 teaspoon sea salt and the red chili powder. Cover and set aside.
4. Heat oil in a pan and sauté the onions until golden, 8 to 10 minutes. Deglaze with 2 tablespoons of water and cook down until jammy.
5. Add the vindaloo paste and sauté for 5 minutes. Pour in water, bring to a boil and cook until it becomes a thick paste. Taste and adjust with salt, vinegar and sugar or jaggery if using. Remove to a plate.
6. Heat 1 teaspoon oil in the same pan, add the curry leaves and shrimp, and cook each side for 1 to 2 minutes over high heat.
7. Add the vindaloo paste and a little hot water (start with less). Mix well and cook covered over low heat until the shrimp curl into a C shape, meaning they are cooked through. Do not overcook.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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