Some Like it Hot

If you are ready to feel a little heat, try this great recipe!

Shrimp Vindaloo

Description: Spicy shrimp curry with a tangy flavor.

Cuisine Style: Goa Cuisine 

 

Ingredients

• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• ½ teaspoon fresh ground pepper
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 teaspoons paprika
• 1 teaspoon ground turmeric
• 3 tablespoons ghee, butter, or vegetable oil
• 1 teaspoon freshly ground black pepper
• One 1-inch piece fresh ginger, peeled and grated fine
• 2 dried chipotle or Pasilla de Oaxaca chiles, soaked for 30 minutes in warm water and drained, or 2 canned chipotle chiles in adobo sauce, sauce rinsed off, or 4 jalapeno chiles, stemmed, seeded, and chopped fine
• 1½ tablespoons cider vinegar
• 6 cloves garlic crushed to a paste
• 2 large red onions, sliced very fine
• 6 medium tomatoes, peeled, and chopped fine
• 2 teaspoons sugar
• Salt
• 20 jumbo shrimp, peeled and deveined
• Steamed or boiled basmati rice (for serving)

Directions:

In a small sauté pan, heat the spices, except the pepper and ginger, in a tablespoon of ghee over low to medium heat until fragrant, about 2 minutes. Take off the heat and stir in the pepper, ginger, chiles, vinegar, and garlic.
Cook the onion slices over medium heat in a sauté pan in the remaining ghee until translucent and then pale brown, about 15 minutes. Add the tomatoes. Simmer gently, stirring every couple of minutes to prevent sticking, until the mixture thickens, about 15 minutes. Add the sugar and season to taste with salt. Just before serving, add the shrimp to the hot tomato mixture and simmer for 3 minutes. Serve with basmati rice and garnish with fresh coriander or mint.