Shrimp Vindaloo, also known as Prawn Vindaloo, is a fiery and flavorful curry from the Goan region of India. Made with succulent shrimp or prawns bathed in a spicy vindaloo sauce, this dish stands out as a top seafood curry. It pairs wonderfully with rice, roti, paratha, and other accompaniments, making it a versatile choice for both lunch and dinner.
Place the shrimp in a bowl and season with turmeric powder, chili powder, and a dash of salt.
Stir to coat evenly and allow the shrimp to marinate for at least 15 minutes, setting the flavors in.
Preparing the Vindaloo Paste
Heat a pan over medium and add cloves, cardamom, cumin seeds, fennel seeds, coriander seeds, and dry red chilies. Sauté them until they become fragrant.
Once the spices are aromatic, transfer them to a blender, add tamarind paste, vinegar, and a bit of water.
Blend until smooth to create your Vindaloo Paste. Set aside, letting it cool to room temperature before blending if it's too hot.
Making the Vindaloo Curry
In the same pan, warm some oil over medium heat. Add a bay leaf, a small piece of cinnamon stick, and chopped onions. Cook until the onions are soft.
Stir in the ginger-garlic paste or grated ginger and garlic, sauté until it turns aromatic.
Add the chopped tomatoes to the pan, cooking them until they soften and turn mushy. Then, stir in the prepared Vindaloo paste until it's well integrated with the tomatoes.
Pour in water, sprinkle some sugar and salt, and mix well. Let the curry simmer until oil starts to separate at the edges.
Gently fold the marinated shrimp into the curry, ensuring each piece is well-coated with the vibrant sauce
Cover the pan with a lid and let it cook for 5 to 7 minutes.
Continue to simmer the curry uncovered on low heat until it transforms into a deep reddish-brown hue, then sprinkle with fresh coriander leaves before removing from heat.
To Serve
Enjoy the rich and spicy Goan Style Shrimp Vindaloo paired with your choice of rice, roti, paratha, dosa, or any other favorite accompaniments.
Notes
Roast the Spices: Toasting spices for the Vindaloo paste elevates the aroma and flavor of your curry.
Coconut Milk Hack: If you prefer a milder curry, substitute half the water with coconut milk for a creamy texture and a less fiery taste.