Shrimp Vindaloo is a popular dish in Indian restaurants across the world. Shrimp is our family favorite and one of the simplest sea foods to prepare. It is surprising how well shrimp go with all kinds of spices, whether in a fragrant mix with coconut milk, yogurt or lime juice or in a sizzling vindaloo sauce like we are making today.
Vindaloo is a Goan dish from India. The term vindaloo is derived from the Portuguese dish “Carne de Vinha d’ Alhos”, which is a dish of meat, usually pork, with wine and garlic. The dish evolved into the vindaloo curry when Goans experimented with the recipe using plenty of spices, malt vinegar and cubed potatoes. Aloo in hindi means potatoes. So here we go,
1 lb prawns- shelled and cleaned
3 tbsp vegetable or canola oil
3 medium potatoes- skin peeled and quartered
3 tsps East India Pantry Punjabi Masala (substitute with your favorite blend)
1 onion chopped
2 green chilies (Serrano peppers) slit lengthwise
1 tomato chopped
3 tsps Wine Vinegar
Salt to taste
2 tbsps Cilantro chopped for garnish
Heat one tsp oil in a skillet and brown the potatoes. Let the potatoes cook three fourth way and set aside.
Heat the remaining oil and sauté onions till brown. Add the chopped tomatoes and fry till it forms a pulp.
Add the East India Pantry Punjabi Masala, salt and vinegar and fry for another two minutes. Add the prawns and mix to coat them with the spice mixture. Add 2 cups of water and give it a stir. Cover and simmer for 15 minutes in medium flame.