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    Whisk Affair » Recipes » Dal & Curries » Fish & Seafood Curries » Goan Shrimp Vindaloo (Prawn Vindaloo)

    Published: Sep 28, 2021 | Last Updated On: Sep 29, 2021 by Neha Mathur

    Goan Shrimp Vindaloo (Prawn Vindaloo)

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    Shrimp Vindaloo (Prawn Vindaloo) is a Goan-style curry made using fresh shrimp simmered in a sweet, spicy, and tangy curry. Serve it with steamed rice or naan, this one won’t disappoint you. Here is how to make it.

    Here are some Goan-style recipes that you might like – Goan Prawn Curry, Chicken Vindaloo, Pomfret Fry, Solkadi, Kokam Juice, and Prawn Coconut Curry.

    Shrimp vindaloo served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Shrimp Vindaloo
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Shrimp Vindaloo (Prawn Vindaloo) is a Goan-style curry made using fresh shrimp simmered in a spicy, sweet, and tangy curry.

    Vindaloo is a very popular Goan curry that is influenced by Portuguese cuisine.

    Goans modified the curry to suit their palate by adding spices to it and replacing wine with vinegar.

    It was traditionally made using pork but nowadays, you will find chicken, shrimp, egg, or even mushroom versions of it.

    One of the most popular recipes on this blog is my chicken vindaloo and that inspired me to try out this shrimp version. And I must say that it turned out as delicious.

    Do try it in your kitchen and let me know how it turned out for you?

    Ingredients

    Shrimp Vindaloo Ingredients.

    Vindaloo Paste – This recipe uses a special Vindaloo paste made with whole spices, Kashmiri red chilies, white vinegar, garlic, fresh ginger, and tamarind paste.

    This paste makes this curry very unique in taste and texture.

    Traditionally, Palm or Coconut Toddy Vinegar was used to make the Vindaloo Curry. It gave a very unique taste to it.

    But if it’s not available, you can replace it with either White Vinegar or Rice Vinegar.

    To compensate for the hint of sweetness that palm vinegar provides, you can add in a little sugar just like I did.

    Shrimp (Prawns) – I used medium-size shrimp to make the curry but you can use small, or jumbo prawns too.

    Clean and devein the shrimps before using.

    Frozen shrimp also works great in this recipe. Make sure to thaw them before adding them to the curry.

    Tomato Puree – Tomato puree give a nice tangy flavor to the curry.

    Others – Apart from the above-mentioned ingredients, you will also need some more basic ingredients such as onions, turmeric powder, salt, and sugar.

    How To Make Shrimp Vindaloo

    Make The Vindaloo Paste

    Drizzle 1 tablespoon white vinegar over 10-12 dry Kashmiri red chilies and keep aside for 20 minutes.

    Vinegar drizzled over dry chilies.

    Add 2 tablespoon coriander seeds, 3-4 cloves, 1-inch piece of cinnamon stick, 2-3 whole green cardamoms, 8-10 whole black peppercorns, 1 teaspoon cumin seeds, and 1 teaspoon mustard seeds to a pan and dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Stir continuously while roasting.

    Whole spices roasting in a pan.

    Add the roasted spices, dry red chilies along with the vinegar, 8-10 peeled garlic cloves, 2 teaspoon chopped ginger, and 1 and ½ tablespoon tamarind paste to a blender.

    Roasted spices, chilies with vinegar, garlic, ginger and tamarind paste added to a blender.

    Now add ¾ cup water and blend to make a smooth paste. Scrape the sides of the blender a few times while blending. Vindaloo paste is ready. Keep it aside.

    Smooth vindaloo paste made.

    Make The Curry

    Heat 4 tablespoon vegetable oil in a pan over medium-high heat.

    Oil heating in a pan.

    When the oil is hot, add 2 cups of chopped onions and fry till golden brown (10-12 minutes), stirring frequently.

    Onions added to the pan.

    Add 1 cup tomato puree and the vindaloo paste that we made earlier to the pan and cook for 3-4 minutes.

    Tomato puree and vindaloo paste added to the pan.

    Stir in 1 teaspoon salt, 1 teaspoon turmeric powder, and 1 cup of water, and bring the curry to a boil.

    Salt, turmeric powder and water added to the pan.

    Cover the pan with a lid and cook for 10-12 minutes on medium heat.

    Pan covered with a lid.

    Stir in ½ teaspoon sugar and 1 pound (500 g) shrimp and cook for 4-5 minutes.

    Add more water for a thinner curry.

    Check for salt and add more if required.

    Sugar and shrimp added to the pan.

    Serve hot with steamed rice or chapati.

    Ready shrimp vindaloo.

    Frequently Asked Questions

    How to make shrimp vindaloo with coconut milk?

    In Goa, the Hindu community often adds coconut milk to this curry to mellow down the spice level and make the curry rich and creamy. Replace water with thin coconut milk while making the curry.

    Serving Suggestions

    Serve Shrimp Vindaloo on a bed of White Steamed Rice for a Goan treat.

    If you are looking for healthy alternatives, you can also go for Brown Rice or Quinoa.

    In Goa, it is popularly served with a special soft bread called Poi.

    You can also serve it with Dinner Rolls, Pav, or even Sandwich Bread.

    It also tastes great with Tawa Paratha or Laccha Paratha.

    If you like to add a South Indian touch, serve it with Appam or Ghee Roast Dosa.

    Storage Suggestions

    Shrimp Vindaloo will last in the fridge for about 2-3 days when stored in an airtight container.

    You can also freeze Shrimp Vindaloo for up to a month in a freezer-safe container.

    Thaw it on the counter for 3-4 hours and then reheat with little water until nice and warm before serving.

    You Might Also Like

    • Indian Tomato Chicken Curry (Tamatar Murgh)
    • Butter Chicken
    • Coconut Curry Shrimp
    • Achari Chicken Curry (Chicken With Pickling Spices)

    Recipe Card

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    Shrimp Vindaloo (Prawn Vindaloo) is a Goan style curry made using fresh shrimp simmered in a sweet, spicy and tangy curry. Serve it with steamed rice or naan, this one won't disappoint you. Here is how to make it.

    Goan Shrimp Vindaloo Recipe (Prawn Vindaloo)

    Shrimp Vindaloo (Prawn Vindaloo) is a Goan-style curry made using fresh shrimp simmered in a sweet, spicy, and tangy curry. Serve it with steamed rice or naan, this one won't disappoint you. Here is how to make it.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 people
    Calories: 142kcal
    Author: Neha Mathur

    Ingredients 

    For Vindaloo Paste

    • 10-12 dry Kashmiri red chilies (stalks removed)
    • 1 tablespoon white vinegar
    • 2 tablespoons whole coriander seeds
    • 3-4 cloves
    • 1 inch piece of cinnamon stick
    • 2-3 whole green cardamoms
    • 8-10 whole black peppercorns
    • 1 teaspoon cumin seeds
    • 1 teaspoon mustard seeds
    • 8-10 cloves garlic (peeled)
    • 2 teaspoons chopped ginger
    • 1-½ tablespoons tamarind paste

    For The Curry

    • 4 tablespoons vegetable oil
    • 2 cups chopped onions
    • 1 cup canned tomato puree (or ½ cup tomato paste)
    • 1 teaspoon turmeric powder
    • 1 teaspoon salt (or to taste)
    • ½ teaspoon sugar
    • 1 pound shrimp (500 g, cleaned and deveined)
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    Instructions

    Make The Vindaloo Paste

    • Drizzle white vinegar over Kashmiri dry red chilies and keep aside for 20 minutes.
    • Add coriander seeds, cloves, cinnamon stick, green cardamoms, black peppercorns, cumin seeds, and mustard seeds to a pan and dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Stir continuously while roasting.
    • Add the roasted spices, and dry red chilies along with vinegar, garlic cloves, ginger, and tamarind paste to a blender.
    • Now add ¾ cup of water and blend to make a smooth paste. Scrape the sides of the blender a few times while blending. Vindaloo paste is ready. Set it aside.

    Make The Curry

    • Heat vegetable oil in a pan over medium-high heat.
    • When the oil is hot, add onions and fry till golden brown (10-12 minutes), stirring frequently.
    • Add tomato puree and the vindaloo paste that we made earlier to the pan and cook for 3-4 minutes.
    • Now add salt, turmeric powder, and 1 cup of water, and bring the curry to a boil.
    • Cover the pan with a lid and cook for 10-12 minutes on medium heat.
    • Add sugar and shrimp and cook for 4-5 minutes. Add more water for a thinner curry.
    • Check for salt and add more if required.
    • Serve hot with steamed rice or chapati.

    Video

    https://www.youtube.com/watch?v=g8Z2rCvui-4

    Notes

    In Goa, the Hindu community often adds coconut milk to this curry to mellow down the spice level and make the curry rich and creamy. Replace water with thin coconut milk while making the curry.

    Nutrition

    Calories: 142kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 17mg | Potassium: 346mg | Fiber: 3g | Sugar: 6g | Vitamin A: 230IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 2mg
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    More Fish & Seafood Curries

    • Kerala Prawn Curry (Chemmeen Curry)
    • Kerala Style Fish Molee (Meen Molly, Kerala Fish Stew)

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