Cooking Index - Cooking Recipes & IdeasShrimp Vindaloo Recipe - Cooking Index

Shrimp Vindaloo

Cuisine: Indian
Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

15   Whole cloves - divided
1 teaspoon 5mlCumin seeds
2   Cinnamon sticks - (3" ea) - divided
6   Garlic cloves - divided
10   Dried red chiles - or more to taste (small)
3/4 teaspoon 3.8mlTurmeric
24   Black peppercorns - divided
3/4 cup 177mlWhite vinegar
2 cups 474mlWater
1   Ginger root - (1" long)
1 tablespoon 15mlOil
2 tablespoons 30mlRed onions - minced (large)
1   Boiling potato - peeled, and
  Cut into 2" chunks
2 lbs 908g / 32ozPeeled large shrimp - deveined
2 teaspoons 10mlSalt
2 teaspoons 10mlSugar

Recipe Instructions

Place 9 cloves, the cumin seeds, 1 cinnamon stick, 3 garlic cloves, the chiles, turmeric, 18 peppercorns and the vinegar in a blender. Blend on high speed until as smooth as possible, about 4 to 5 minutes. Add the water and blend just to combine. Set aside.

Place the remaining garlic and the ginger in a small food processor along with about 1 tablespoon of water. Process until a paste is formed. Set aside.

Heat the oil in a large saucepan over high heat. Add the onions, remaining cloves, remaining cinnamon stick and remaining peppercorns. Cook, stirring often, until the onions have browned, about 15 minutes.

Add the mixture from the blender, the ginger-garlic paste and the potato and continue to cook over high heat until the mixture thickens a bit and the potato is almost cooked through, 10 to 15 minutes. Add more water if the curry thickens too much.

Add the shrimp, salt and sugar and cook another 5 minutes, stirring, until the shrimp are cooked through.

This recipe yields 4 servings.

Each serving: 256 calories; 1,510 mg sodium; 276 mg cholesterol; 6 grams fat; 1 gram saturated fat; 21 grams carbohydrates; 32 grams protein; 3.54 grams fiber.

Variation: Substitute 1 1/2 pounds boneless pork, cut into small cubes, for the shrimp. Prepare the sauce as for Shrimp Vindaloo, add the pork and cook over low heat 1 hour. Cool and refrigerate overnight. Reheat and serve.

The Los Angeles Times, 09-18-2002


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