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Shrimp Vindaloo

4.01 from 127 votes
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Ingredients Method

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

Method
 

  1. Clean and deseed the Chillies
  2. 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
  3. First process all the dry ingredients like the Cinnamon, Cloves, Cumin seeds, Peppercorns & Mustard seeds
  4. Add the Turmeric powder
  5. Add the fresh Ginger & Garlic
  6. Add the soaked chillies in batches and process
  7. Add the Vinegar and the rest of the chillies and keep processing.
  8. To thin out this masala and get it nice and smooth add the water that the chillies were soaked in or regular water
  9. In a sauce pan, heat up some oil and add the ground Onion and allow it to saute
  10. Add the shrimp in and allow to saute for a few minutes
  11. Add the Vindaloo paste
  12. Saute the shrimp and the vindaloo paste together so the shrimp is coated in this
  13. Add salt to taste
  14. Add the fresh pureed Tomato
  15. To thin this out add the stock and more water or stock as required
  16. Cover this and allow this to cook for just a few minutes