SHRIMP VINDALOO

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STEP 1

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STEP 2

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STEP 3

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STEP 4

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STEP 5

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STEP 6

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STEP 7

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STEP 8

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STEP 9

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STEP 10

[{"selector":"#anim-e07048fa-d4fb-413c-a8f4-e8257209dd46","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Green Leaf Shape Swipe Up

STEP 11

[{"selector":"#anim-98b5931a-99d7-4dc9-9dcb-1816f23c5704","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Green Leaf Shape Swipe Up

SHRIMP VINDALOO

STEP 1

Drizzle white vinegar over Kashmiri dry red chilies and keep aside for 20 minutes.

STEP 2

Add coriander seeds, cloves, cinnamon stick, green cardamoms, black peppercorns, cumin seeds, and mustard seeds to a pan and dry roast (3-4 minutes).

STEP 3

Add the roasted spices, and dry red chilies along with vinegar, garlic cloves, ginger, and tamarind paste to a blender.

STEP 4

Now add water and blend to make a smooth paste. Vindaloo paste is ready. Set it aside.

STEP 5

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

STEP 6

When the oil is hot, add onions and fry till golden brown (10-12 minutes).

STEP 7

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

STEP 8

Now add salt, turmeric powder, and 1 cup of water, and bring the curry to a boil.

STEP 9

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

STEP 10

Add sugar and shrimp and cook for 4-5 minutes.

STEP 11

Add more water for a thinner curry. Check for salt and add more if required

SHRIMP VINDALOO IS READY!

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