Recipe by ratherbeswimmin'
A Southern Indian (Goa) inspired dish. Vindaloo usually means the hottest curry one could imagine.
Top Review by Chicagoland Chef du Jour
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.
- 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
Directions See How It's Made
- 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.