This tangy and spicy shrimp vindaloo is a popular staple from the Goan cuisine. Serve with rice, bread or flatbreads. To round out your meal, have a raita and a vegetable salad on the side.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Side
  • Cuisine: Goan

Ingredients

  • 1 lb. (450 grams) shrimp/ prawns ((deveined))
  • ¼ teaspoon sea salt ((or any other))
  • ½ teaspoon red chili powder ((read notes))
  • 1 teaspoon cumin seeds
  • 1 inch Ceylon cinnamon piece ((or use ¼ inch cassia))
  • 3 cloves
  • 5 black pepper corn
  • ¾ tablespoon coriander seeds
  • 1 cardamom pod
  • ½ teaspoon mustard seeds
  • 10 dried red chilies ((Kashmiri/byadgi, read notes))
  • 3 tablespoons (45 ml) vinegar ((malt/goan/red wine/ apple cider))
  • 5 (16 grams) large garlic cloves (peeled)
  • ¾ inch (8 grams) inch ginger (peeled & sliced)
  • ¼ teaspoon turmeric
  • ½ teaspoon sea salt ((more to adjust))
  • 2 tablespoons (45 ml) oil (+ 1 teaspoon oil/ghee to sear optional)
  • 1 cup (125 grams) onions ((1 medium fine chopped))
  • 1 (80 grams) small tomato ((deseed & chop or use 1 tbsp tomato paste, optional))
  • ½ teaspoon sugar ((or jaggery, optional))
  • 1 sprig curry leaves
  • ½ cup hot water ((+ ¼ to ⅓ cup hot water or as required))

Method

  1. Deseed the chilies, break them to smaller portions and add them to a small bowl. Bring vinegar and 3 tablespoons water to a rolling boil in a small pot. Pour over the chilies and let soak until softened, 10 mins.
  2. Add cumin, cinnamon, cloves, coriander, cardamom, pepper, salt, turmeric & mustard to a small spice grinder and grind to a fine powder. Transfer ginger, garlic, soaked red chilies, vinegar and tomato. Make a smooth vindaloo paste.
  3. Marinate shrimp with salt and red chili powder. Cover and reserve aside.

How to make Shrimp Vindaloo

  1. Heat a pan and add oil. Saute onions until golden, for 8 to 10 mins. Deglaze with 2 tablespoons of water and cook down until jammy.
  2. Add the vindaloo paste & saute for 5 mins. Pour water and bring to a boil. Cook until it becomes a thick paste. Taste test to add more salt, vinegar & sugar/jaggery (optional). Remove to a plate.
  3. Heat the same pan with 1 teaspoon oil and add curry leaves and the shrimp. Cook on each side for 1 to 2 mins on a high heat.
  4. Add the vindaloo paste & pour little hot water (start with lower amount). Mix well and cook covered on a low heat until the shrimp takes on a “C” shape meaning they are cooked through. Avoid overcooking.
  5. Serve Shrimp vindaloo with plain rice, saffron rice, chapati or bread. It tastes best the next day.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.