Saucy Shrimp Vindaloo
This shrimp vindaloo is an old treasured recipe from my mother’s collection. It finds its way into my kitchen by way of a spice obessed student. I mean a serious about chilies kind of guy.
At his request I reworked this recipe. When I think spicy and Indian food, I think of vindaloo.
A vindaloo, is a dish that is most popular in the western coastline of India. It has Portuguese roots. Contrary to some of the variations in restaurants the vindaloo is quite nuanced. There are many styles and varieties of vindaloo including fish and seafood.
The vindaloo, one of the classic curries in Indian cuisine, has its score of followers rivaling that of the tikka masala. The vindaloo takes us to the western region of India, specifically to the tiny state of Goa. A beautiful coastal region that was an ertswhile Portuguese colony. What is common in most vindaloo recipes is the use of vinegar, garlic, and chilies. The proportions and spice combinations vary based on the chef and the protein used.
This heritage features a bold and vibrant cuisine. Goan cuisine uses lots of chilies. In fact, the Portuguese actually introduced the chili to India.
Goan cuisine also features unusual ingredients such as vinegar and wine. All of this forms a happy and well spiced harmony on the Goan table. While there are many variations to the vindaloo, please do not fall for sweet and strange versions. It is an assertive dish!
Goa is not the only part of India with Portuguese influences. There are portuguese influences on the eastern Indian table. In fact, paneer or the Indian cheese used for Bengali desserts such as the sondesh, is introduced to by the Portuguese. There are remnants of the religious influences as well. A few churches the most notable of these being the Bandel Church can be found in West Bengal as well. However, overall since the Portuguese influence in Goa is less diluted. The Bengali table is a magical melting pot.
This recipe comes to my mother from our neighbours in Bombay (now Mumbai). It is mellow, and the unique flavors develop from simmering the base allow the complex flavors to develop. Add the shrimp towards the end to prevent it from overcooking.
The coconut milk just stabilizes the sauce. Do not add too much of it.
A softer saucy version of shrimp vindaloo, this one is a perfect fit with steamy white rice.
Ingredients
- 1 teaspoon whole cumin seeds
- 6 cloves
- 1 small (about 1 inch stick cinnamon)
- 1/2 teaspoon black peppercorns
- ¼ cup cider vinegar (or red wine vinegar)
- 4 pods of garlic
- 1 large (about 2 inch) piece of peeled ginger
- 1 or two green chilies (to taste)
- 2 dried red chilies
- 3 tablespoons oil
- 1 medium red onion, very finely chopped
- 1 medium sized tomato, chopped
- 1 and 1/2 teaspoons mild chili powder such as Kashmiri Chili powder
- Salt to taste
- 2 pounds shelled and deviened shrimp
- 1/4 cup coconut milk
- Cilantro to garnish
Instructions
- Grind the cumin, cloves, cinnamon and black peppercorns until powdered.
- Place the vinegar, garlic, ginger, green and red chilies in a bowl and soak for about 15 minutes.
- Place in a blender and grind until reasonable smooth.
- Add in the powdered spices with 1/2 cup of water and grind until smooth.
- Heat the oil and add the onion and cook slowly on low heat till the onion wilts and begins to turn softly golden.
- Add in the spice mixture and cook until most of the water is absorbed, and this point add in another cup of water and simmer for 10 minutes. Add in the tomato, mild chili powder, and salt and simmer for 5 minutes until the tomatoe is soft. Mash well into the sauce.
- Add in the shrimp and cook for about 7 minutes. Finally stir in the coconut milk and cook for 2 minutes.
- Garnish with the cilantro and serve with steamed rice.
Kathryn Januario
Made this shrimp vindaloo for my Thanksgiving feast, so delicious. Spice Chronicles is my number one site for finding new and exciting recipes. You are doing a great job. This Thanksgiving I am thankful for Spice Chronicles.
FYI….I am also from the Hudson Valley….living in Arlington, VA. Thanks for the shout out to the Huston Valley.
rinkub@aol.com
Hi Kathryn:
Thank you so much for visiting! I am glad you found something that you could enjoy on your holiday table. Yes, I love being here, so pretty and bountiful. Happy Thanksgiving!
Kristen B
In step 2 of the instructions you refer to GREEN chiles, but I don’t see any in the ingredient list. What kind and how many green chiles should be used?
rinkub@aol.com
Hi Kristen, You are correct. I have updated the recipe and typically the thin birds-eye chilies are used.
Shrimp Vindaloo: Spicy and Savory Delight - Chili Recipe
[…] you’re a seafood lover or looking to try something new in your culinary adventures, Shrimp Vindaloo is a must-try. Its sweet and spicy flavors, combined with fresh shrimp and aromatic spices, make for […]