Goan Shrimp Vindaloo Recipe (Prawn Vindaloo)
Servings: 6 people
Calories: 142kcal
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.
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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
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.
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