Ingredients
1 Pound (450g) Shrimp, Peeled And Deveined |
2 Tablespoons Vegetable Oil |
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1 Large Onion, Finely Chopped |
3 Bay Leaves. |
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4 Garlic Cloves, Minced |
1-inch Piece Of Ginger, Grated |
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2 Diced Tomatoes |
2-3 Green Chilies, Slit Lengthwise |
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4 Cloves |
5 Green Cardamom |
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1 Teaspoon Cumin Seeds | 1 Teaspoon Fennel Seeds | ||
3 Teaspoon Corriander Seeds | 10 Dry Red Chili | ||
1 Teaspoon Turmeric Powder | 1 Tablespoon Red Chili Powder (Adjust To Taste) | ||
2 Teaspoons Paprika Powder | 1 Tablespoon Coriander Powder | ||
1 Teaspoon Sugar | 2 Tablespoons Vinegar (Preferably Malt Vinegar) | ||
Salt To Taste | Fresh Coriander Leaves, Chopped For Garnish |
Step: 1 Heat Oil In A Large Pan Or Skillet Over Medium Heat. Add Cloves, Cumin Seeds, Fennel Seeds, Cardamom, Corriander Seeds, And Dry Red Chili, And Let Them Splutter. Grind The Roasted Spices Through A Grinder And Keep Aside. |
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Step: 2 Heat Oil In A Large Pan Or Skillet Over Medium Heat Again. Add Bay Leaves, Chopped Onions, And Sauté Until They Turn Golden Brown. |
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Step: 3 Add Minced Garlic, Grated Ginger, And Slit Green Chilies. Sauté For A Minute Until The Raw Aroma Disappears. |
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Step: 4 In A Small Bowl, Mix Together Powdered Spice Mix, Turmeric Powder, Paprika Powder, And Coriander Powder With A Little Water To Form A Paste. |
Step: 5 Add The Diced Tomatoes And Spice Paste To The Pan And Cook For A Couple Of Minutes, Stirring Continuously. |
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Step: 6 Add Sugar, Vinegar, And Salt. Mix Well And Cook For Another Minute. |
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Step: 7 Add The Shrimp To The Pan And Stir To Coat Them With The Spice Mixture. Cook For 3-4 Minutes Or Until The Shrimp Turn Opaque And Are Cooked Through. Be Careful Not To Overcook The Shrimp, As They Can Become Rubbery. |
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Step: 8 Taste And Adjust The Seasoning According To Your Preference. If You Prefer A Spicier Curry, You Can Add More Chili Powder. |
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Step: 9 Garnish With Fresh Coriander Leaves And Serve Hot With Steamed Rice Or Naan Bread. |
Enjoy Your Goan-style Shrimp Vindaloo!
Instructions
1 Pound (450g) Shrimp, Peeled And Deveined |
2 Tablespoons Vegetable Oil |
||
1 Large Onion, Finely Chopped |
3 Bay Leaves. |
||
4 Garlic Cloves, Minced |
1-inch Piece Of Ginger, Grated |
||
2 Diced Tomatoes |
2-3 Green Chilies, Slit Lengthwise |
||
|
4 Cloves |
5 Green Cardamom |
|
1 Teaspoon Cumin Seeds | 1 Teaspoon Fennel Seeds | ||
3 Teaspoon Corriander Seeds | 10 Dry Red Chili | ||
1 Teaspoon Turmeric Powder | 1 Tablespoon Red Chili Powder (Adjust To Taste) | ||
2 Teaspoons Paprika Powder | 1 Tablespoon Coriander Powder | ||
1 Teaspoon Sugar | 2 Tablespoons Vinegar (Preferably Malt Vinegar) | ||
Salt To Taste | Fresh Coriander Leaves, Chopped For Garnish |
Step: 1 Heat Oil In A Large Pan Or Skillet Over Medium Heat. Add Cloves, Cumin Seeds, Fennel Seeds, Cardamom, Corriander Seeds, And Dry Red Chili, And Let Them Splutter. Grind The Roasted Spices Through A Grinder And Keep Aside. |
|
Step: 2 Heat Oil In A Large Pan Or Skillet Over Medium Heat Again. Add Bay Leaves, Chopped Onions, And Sauté Until They Turn Golden Brown. |
|
Step: 3 Add Minced Garlic, Grated Ginger, And Slit Green Chilies. Sauté For A Minute Until The Raw Aroma Disappears. |
|
|
Step: 4 In A Small Bowl, Mix Together Powdered Spice Mix, Turmeric Powder, Paprika Powder, And Coriander Powder With A Little Water To Form A Paste. |
Step: 5 Add The Diced Tomatoes And Spice Paste To The Pan And Cook For A Couple Of Minutes, Stirring Continuously. |
|
Step: 6 Add Sugar, Vinegar, And Salt. Mix Well And Cook For Another Minute. |
|
Step: 7 Add The Shrimp To The Pan And Stir To Coat Them With The Spice Mixture. Cook For 3-4 Minutes Or Until The Shrimp Turn Opaque And Are Cooked Through. Be Careful Not To Overcook The Shrimp, As They Can Become Rubbery. |
|
Step: 8 Taste And Adjust The Seasoning According To Your Preference. If You Prefer A Spicier Curry, You Can Add More Chili Powder. |
|
Step: 9 Garnish With Fresh Coriander Leaves And Serve Hot With Steamed Rice Or Naan Bread. |
Enjoy Your Goan-style Shrimp Vindaloo!