Palm Tree
Palm Tree

SHRIMP VINDALOO

BY WHISKAFFAIR

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STEP 1

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

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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).

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STEP 3

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

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STEP 4

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

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STEP 5

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

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STEP 6

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

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STEP 7

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

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STEP 8

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

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STEP 9

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

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STEP 10

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

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STEP 11

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

SHRIMP VINDALOO IS READY!

Palm Leaf
Green Leaf

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