Goan shrimp vindaloo(Prawn vindaloo).

Goan shrimp vindaloo(Prawn vindaloo)is a spicy Indian prawn curry from the coastal area of India.
This prawn vindaloo is one of those seafood dishes that epitomize the Portuguese influence on Goan food.
The dry shrimp curry is tangy, spicy and full of flavour from the vindaloo masala in which the shrimp curry is cooked.

Flavours of shrimp vindaloo.

Shrimp vindaloo is made with cooked shrimp in an aromatic spice paste(vindaloo masala), including ginger, garlic, cumin, fenugreek, mustard, cinnamon and cloves.
These vindaloo paste ingredients give the shrimp curry recipe, its aroma and distinct flavours.
The vindaloo recipe is also quite spicy which comes from the peppercorns and red chillis.
The slight tang or sour taste which goes well with all of the vindaloo paste is given by adding a little vinegar.
When the fresh prawns are cooked in the vindaloo masala just long enough for them to cook through, you’ll get a Goan prawn curry that is unique in its taste.

Meal ideas for shrimp vindaloo.

• Serve with any rice dish.
  • regular white rice, basmati rice, yellow rice, coconut rice or ghee rice.

• Serve with some roti or chapati and a dhal curry as the prawn vindaloo is a dry curry.

• For a simpler meal, you can also serve with baguettes or any type of rustic bread and a side dish of potato curry or dal tadka.

• Serve with chapati, flatbread or naan bread.

Faqs: shrimp vindaloo.

• What is vindaloo?
  • Vindaloo is a term used for spicy dishes that originate from the Goan region.
  • It’s not a lightly spiced shrimp dish, but it is heavy in aromatic spices.
  • If you love spicy shrimp recipes, then this Goan dish is for you.

• How spicy is prawn vindaloo?
  • Quite spicy, but you can control the spiciness of the prawn vindaloo curry by reducing the red chilli and pepper added to the seafood curry.

• Can I make the prawn vindaloo ahead of time?
  • Yes, you can actually make the seafood dish a couple of hours early.
  • If you want to make the recipe a day ahead.
    I would recommend making the vindaloo paste early and then combining the shrimp a few hours early to serving time.

• Can I freeze shrimp vindaloo?
  • I would recommend not freezing the seafood vindaloo dish.

More Indian shrimp curry recipes.

Malabar Shrimp curry
Creamy Indian prawn curry(masala curry).
Shrimp korma red curry.
Shrimp tikka masala(prawn tikka)
Tandoori shrimp(Asian shrimp recipe).

Recipe overview for goan shrimp vindaloo.

Ingredients for Goan Shrimp vinadaloo.

The ingredients needed to make shrimp vindaloo are separated into 3 sets.
The first set of ingredients has two seasonings to marinate the shrimp.
The second set contains all the elements needed to make a good vindaloo masala paste.
And the third would include ingredients to cook the vindaloo curry.

• Cleaned deveined shrimp(can use shrimp with shells as well).
• Red chilli powder
• Salt to season

• To make the vindaloo paste
  • Whole red chillies
  • Fenugreek seeds
  • Mustard seeds
  • Coriander seeds
  • Cardamom pods
  • Cinnamon stick
  • Cloves
  • Cumin seeds
  • Black peppercorns

• To make the shrimp vindaloo
  • Oil
  • Garlic minced(storebought or 3 minced cloves of garlic)
  • Ginger minced(storebought or 2″piece ginger minced)
  • Onions sliced fine
  • Tomatoes chopped
  • Turmeric powder
  • Vinegar

How to cook Goan shrimp curry.

Devein, clean and rinse the shrimp.
Place the shrimp in a colander and remove all excess water.
Use thick paper towels to pat dry and remove all excess water.
Season the shrimp with salt and set aside.

Season lightly with salt and red chilli powder.
Combine and set aside to marinate until you can make the spicy vindaloo paste.
Refrigerate until used if you are living in a humid country.

How to make the vindaloo spice powder.

Add dry red chillies, fenugreek seeds, mustard seeds, coriander seeds, cardamom pods, cinnamon, cloves, cumin seeds, and fresh peppercorns into a small frying pan.
Dry roast the spices over low heat while you constantly stir to avoid the spices from burning.
Slowly dry roast until they release their aroma.

Once you’ve dry-roasted the spices, remove the frying pan from the stove and set aside until the spices are cool.
Transfer the spices into a spice grinder, and blend until you have a coarse spice powder.
Set this vindaloo spice powder aside until you need to use it.

How to cook the shrimp vindaloo.

Place a medium-sized pan over a medium fire.
Pour in oil, as it warms, add garlic and ginger into the pan, and cook until they release their aroma.
Make sure you are constantly stirring to avoid burning.

Add the chopped onions to the cooking pan and cook until the onions are really soft.
Break down the onions if you’ve chopped them into somewhat large pieces.

Once the onions and ginger garlic are cooked and soft, add the dry vindaloo spice powder, and turmeric powder to the pan.
Maintain low heat as you combine.

Add the chopped tomato and combine it with the vindaloo spices.
Maintain low heat to avoid burning the spices and crushing the tomatoes.
Add the prawns to the vindaloo paste and cook with the spices.
Cook over low-medium heat for 1 minute.
Add vinegar, combine, taste and season with salt as needed.
Cover and cook for 3-5 minutes until the prawns are cooked tender(avoid overcooking and turning them rubbery.
Serve prawn(shrimp) vindaloo warm.