Fiery Garlic Shrimp Curry — Shrimp Vindaloo
A fiery Goan curry of shrimp in a vinegar-and-chilli paste with garlic, cumin, and warm spices, balanced by a touch of jaggery.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat shrimp dry, toss with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Toast cumin seeds, peppercorns, cloves, and cinnamon in a dry skillet over medium heat 90 seconds until fragrant, cool 1 minute, grind to powder. Blend toasted spices with kashmiri chilli powder, cayenne, garlic, ginger, vinegar, remaining turmeric and salt into a smooth thick paste. Finely chop onion and tomatoes.
Bloom
Heat 3 tbsp oil in a large heavy skillet over medium heat. Add bay leaves and onion, cook 6–7 minutes stirring until deep golden brown. Add tomatoes, cook 4 minutes on medium-low mashing until they break down and oil beads at edges.
Build
Add vindaloo paste to the skillet, cook 4 minutes on medium-low stirring until oil beads at edges and masala darkens. Pour in 200ml (about 3/4 cup) hot water and jaggery, bring to a gentle simmer on medium-low.
Simmer
Add shrimp in a single layer, simmer 4 minutes on low until shrimp curl tightly and reach 145°F internal temperature. Do not overcook. Rest 1 minute off heat.
Plate
Garnish with fresh coriander and serve with steamed basmati rice, pao bread, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.