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Shrimp Vindaloo
Created by: Howcan Team
Ingredients
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 1 inch piece of ginger, grated
- 2-3 green chilies, chopped
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of turmeric
- 2 teaspoons of paprika
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1/2 teaspoon of cayenne pepper
- 1/2 cup of tomato puree
- 1/4 cup of white vinegar
- 1 cup of water
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large pan, heat 2 tablespoons of vegetable oil over medium heat.
- Add 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds. Cook until they start to sizzle and pop.
- Add 1 large chopped onion and cook until softened, about 5 minutes.
- Stir in 4 cloves of minced garlic, 1 inch of grated ginger, and 2-3 chopped green chilies. Cook for 2-3 minutes.
- Add 1 teaspoon of turmeric, 2 teaspoons of paprika, 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, and 1/2 teaspoon of cayenne pepper. Cook for 1-2 minutes until fragrant.
- Stir in 1/2 cup of tomato puree and cook for 5 minutes, stirring occasionally.
- Add 1/4 cup of white vinegar and 1 cup of water. Bring to a simmer.
- Add 1 pound of peeled and deveined shrimp to the pan. Cook for 5-7 minutes until the shrimp is pink and cooked through.
- Season with salt to taste.
- Garnish with fresh cilantro and serve hot with rice or naan.
Shrimp Vindaloo is a spicy and tangy Indian curry dish with Portuguese roots. Originating in the Goa region of India, it was influenced by the Portuguese dish "carne de vinha d'alhos." The dish was traditionally made with pork, marinated in wine and garlic, but when the Portuguese introduced it to Goa, locals adapted it by using local ingredients like vinegar, red chilies, and aromatic spices. Today, Shrimp Vindaloo is a popular dish in Indian restaurants worldwide. Chefs like Floyd Cardoz and Atul Kochhar have popularized it, and it's a must-try in Goa's beach shacks. The key to a great Shrimp Vindaloo lies in the balance of spices, especially the use of vinegar and Kashmiri red chilies. For a unique twist, some chefs also add tamarind or jaggery for a hint of sweetness. If you're looking for the best Shrimp Vindaloo, head to Goa for an authentic experience.
50 min
4
320 calories
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