Prep 1 hr
Cook 25 mins
A Southern Indian (Goa) inspired dish. Vindaloo usually means the hottest curry one could imagine.
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground cardamom
- 1 1⁄2 tablespoons cider vinegar
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can tomatoes, drained and finely chopped
- 1 1⁄2 lbs large raw shrimp, peeled and deveined
- 1 tablespoon fresh lemon juice
- hot cooked rice
- In a small bowl, add the first 12 ingredients; mix well to form a smooth paste; set aside.
- Add oil to a big saucepan; heat over medium heat.
- Add in the onion and garlic; saute about 4 minutes, stirring often, until the onion is translucent.
- Add in the paste and stir for 20 seconds.
- Quickly add the tomatoes and stir; make sure to scrape up the browned bits from the bottom of the pan.
- Once mixture begins to simmer, lower the heat to low, cover and cook for 15 minutes, stirring frequently.
- Add in the shrimp, stir to coat.
- Increase heat to medium-and cook, stirring frequently, for 3 minutes or until the shrimp are pink.
- Add in lemon juice; stir and serve immediately over hot cooked rice.
Incredible in every way. So VERY, very good! Worthy of more than 5 stars. DH and I loved the flavors. I halved the recipe, did not change a thing. Perfectly spicy, served with naan and rice,but we didn't touch the rice. Another winner RBS, thanks for posting.
Outstanding! After reading the reviews I added 1/8 to 1/4 teaspoon of cayenne pepper to add some heat. Excellent dish!
Very good. I am on a curry kick and am glad I found this one. Didn't find it as spicy as some others but it definitely had a complex flavor. Served it with Curried Cauliflower Florets (sweet & Spicy), no rice.