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Shrimp Vindaloo

4.01 from 122 votes
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Ingredients
  

  • Vindaloo Paste
  • 20 Kashmiri Chillies
  • 1 inch stick Cinnamon
  • 6 Cloves
  • 1 tsp Cumin seeds
  • 10 Peppercorns
  • 1/4 tsp Black Mustard seeds
  • 1/2 tsp Turmeric powder
  • 1/4 cup Ginger
  • 1/4 cup Garlic
  • 1/4 cup Goa sub Red Wine Vinegar or Malt Vinegar
  • Water as required
  • 1 lb of Shrimp approx. 500 gms
  • 1/2 cup ground Onion
  • 4 oz Vindaloo paste approx. 8 tbsps
  • Salt to taste
  • 1/2 a cup fresh pureed Tomato here
  • 1/2 - 1 cup stock
  • 1/2 cup of water or stock

Instructions
 

  • Clean and deseed the Chillies
  • Soak the Kashmiri Chillies in hot water fir 1 hr to overnight for 2 reasons A) I feel much better knowing that the chillies have been cleaned by immersing in hot water and B) Soaking the skins makes for a much better texture in the Vindaloo paste
  • First process all the dry ingredients like the Cinnamon, Cloves, Cumin seeds, Peppercorns & Mustard seeds
  • Add the Turmeric powder
  • Add the fresh Ginger & Garlic
  • Add the soaked chillies in batches and process
  • Add the Vinegar and the rest of the chillies and keep processing.
  • To thin out this masala and get it nice and smooth add the water that the chillies were soaked in or regular water
  • In a sauce pan, heat up some oil and add the ground Onion and allow it to saute
  • Add the shrimp in and allow to saute for a few minutes
  • Add the Vindaloo paste
  • Saute the shrimp and the vindaloo paste together so the shrimp is coated in this
  • Add salt to taste
  • Add the fresh pureed Tomato
  • To thin this out add the stock and more water or stock as required
  • Cover this and allow this to cook for just a few minutes