Goan Shrimp Vindaloo

 

Ingredients

For Vindaloo Paste

▢ 20-24 dry Kashmiri red chilies

▢ 2 tablespoon white vinegar

▢ 4 tablespoons whole coriander seeds

▢ 6-8 cloves

▢ 2 inch piece of cinnamon stick

▢ 4-6 whole green cardamoms

▢ 16-20 whole black peppercorns

▢ 2 teaspoon cumin seeds

▢ 2 teaspoon mustard seeds

▢ 16-20 cloves garlic

▢ 4 teaspoons chopped ginger

▢ 2-1 tablespoons tamarind paste

For The Curry

▢ 8 tablespoons vegetable oil

▢ 4 cups chopped onions

▢ 2 cup tomato puree

▢ 2 teaspoon turmeric powder

▢ salt (to taste)

▢ 1 teaspoon sugar

▢ 500 g shrimps/ prawns

Instructions

Make The Vindaloo Paste

1. Drizzle white vinegar over Kashmiri dry red chilies and keep aside for 20 minutes.
2. Add coriander seeds, cloves, cinnamon stick, green cardamoms, black peppercorns, cumin seeds, and mustard seeds to a pan and dry roast on medium heat until fragrant and slightly browned (3-4 minutes).
3. Add the roasted spices, and dry red chilies along with vinegar, garlic cloves, ginger, and tamarind paste to a blender.
4. Now add ¾ cup water and blend to make a smooth paste. Vindaloo paste is ready. Set it aside.

Make The Curry

1. Heat vegetable oil in a pan over medium-high heat.
2. When the oil is hot, add onions and fry till golden brown (10-12 minutes).
3. Add tomato puree and the vindaloo paste that we made earlier to the pan and cook for 3-4 minutes.
4. Now add salt, turmeric powder, and 1 cup of water, and bring the curry to a boil.
5. Cover the pan with a lid and cook for 10-12 minutes on medium heat.
6. Add sugar and shrimp and cook for 4-5 minutes. Add more water for a thinner curry.
7. Serve hot with steamed rice or chapati.

Source: Whiskaffair