Shrimp Vindaloo, also known as Prawn Vindaloo, is a vibrant and spicy curry from Goa, India. It features juicy shrimp or prawns drenched in a fiery vindaloo sauce, making it a top pick among seafood curries. This dish goes perfectly with rice, roti, paratha, and other sides, making it a fantastic choice for both lunch and dinner.
Place the shrimp or prawns in a bowl and season with turmeric powder, chili powder, and a little salt.
Mix well to make sure each shrimp is evenly coated. Let them marinate for at least 15 minutes, allowing the flavors to meld beautifully.
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 the mixture is smooth to make your Vindaloo paste. If it's too hot, let it cool down to room temperature before blending.
Making the Vindaloo Curry
In the same pan, heat some oil over medium heat. Add a bay leaf and a small piece of cinnamon stick, along with chopped onions. Cook until the onions are soft and translucent, releasing their sweet aroma.
Add ginger-garlic paste or freshly grated ginger and garlic to the pan. Sauté until the mixture becomes fragrant.
Next, toss in the chopped tomatoes. Cook them until they soften and turn mushy, intensifying their natural sweetness. Then, stir in the prepared Vindaloo paste until everything is well combined.
Pour water into the pan, then add a bit of sugar and salt, stirring well to ensure the flavors are balanced. Allow the curry to simmer gently until you notice oil beginning to separate at the edges.
Carefully add the marinated shrimp to the curry, making sure each piece is thoroughly coated with the vibrant sauce, ensuring maximum flavor in every bite.
Cover the pan and let it cook for 5 to 7 minutes, just until the shrimp are cooked through and tender, maintaining their juicy texture.
Finally, let the curry simmer uncovered on low heat until it achieves a deep reddish-brown color. Sprinkle fresh coriander leaves on top before removing it from the heat. There you have it—your delicious Shrimp Vindaloo is now ready to be savored.
Serving
Enjoy the rich and spicy flavors of Goan Style Shrimp Vindaloo, perfectly paired with your choice of rice, roti, paratha, dosa, or any other favorite accompaniments.
Notes
To personalize your Shrimp Vindaloo, consider my helpful tips below:
Roast the Spices: Toast the spices for the Vindaloo paste to boost the aroma and deepen the flavors of your curry.
Coconut Milk Hack: For a milder curry, you can swap half the water with coconut milk. This gives the curry a creamy texture and tones down the heat.
Balance the Acidity: Vindaloo is known for its tangy flavor. If you find it too sharp, a little bit of sugar or a splash of coconut milk can help balance the acidity.
Fresh Ingredients: Use fresh garlic and ginger instead of powdered for a more vibrant flavor profile in your vindaloo paste.
Adjust the Heat: The spice level in Vindaloo can be quite high. Adjust the amount of chili powder or fresh chilies to suit your taste. Starting with less can be a good idea—you can always add more if you like it hotter.
Simmer Slowly: Let the curry simmer gently after adding the shrimp. This not only helps the flavors meld but also ensures that the shrimp are tender and not overcooked.