Shrimp Vindaloo Recipe

Prepare potatoes

Place halved/quartered potatoes in a pot, cover with water, add 1/2 tsp salt, bring to a simmer and cook until just tender (8–10 minutes). Drain and set aside. Pat potatoes dry so they can sauté without steaming.

Prepare shrimp

If shrimp are frozen, thaw and pat dry. Season shrimp with 1 tsp salt and 1 tsp black pepper. Keep refrigerated until ready to cook.

Toast whole spices: in a small dry skillet over medium heat, toast coriander seeds, cumin seeds, black peppercorns, mustard seeds and whole cloves, stirring, until fragrant (1–2 minutes). Watch carefully to avoid burning. Remove from heat and let cool.

Soak dried chilies: put dried chilies in a small bowl, cover with the 2 tbsp warm water and 3 tbsp vinegar to soften for 10 minutes. Reserve soaking liquid.

Blend paste: transfer toasted spices, soaked chilies (with their liquid), turmeric, cinnamon, garlic, ginger, brown sugar, tomato paste, 1 tbsp olive oil and 1/2 tsp salt to a small blender or mortar. Blend to a smooth paste, adding a little more water or vinegar (up to 1–2 tbsp) as needed to reach a smooth, spreadable consistency.

Taste and adjust: taste a tiny smear of the paste and adjust for heat, salt, or sweetness. The paste should be tangy, spicy and slightly sweet — this is your vindaloo flavor base.

Heat 1 tbsp oil in a wide skillet over medium-high heat. Add par-cooked potatoes and sauté until golden and edges crisp (5–7 minutes). Remove potatoes to a plate and keep warm.

In the same skillet add remaining 1 tbsp oil. Add sliced onion and cook until softened and beginning to brown, about 6–8 minutes. Stir in curry leaves and slit green chili if using and cook 30 seconds more.

Add the prepared vindaloo spice paste to the onions and cook, stirring, for 2–3 minutes until the raw garlic/ginger smell cooks out and the oil begins to separate from the paste.

Deglaze & simmer: add 1/2 cup water or shrimp stock and scrape any brown bits from the pan. Bring to a gentle simmer and cook 3–4 minutes to slightly reduce and concentrate flavors. Taste and adjust seasoning.

Return potatoes to the pan and stir to coat in the sauce. Simmer together 2 minutes to marry flavors.

Add shrimp: push potatoes to the side, add shrimp in a single layer, spoon sauce over them, and cook 2–3 minutes per side (or until shrimp are opaque and just cooked through). Total shrimp cooking time should be 4–6 minutes depending on size to avoid overcooking.

Finish: stir everything together gently, add 1 tbsp fresh lemon juice and adjust salt to taste. If sauce is too thick, add up to 2 tbsp water to loosen. Sprinkle with chopped cilantro and remove from heat.

Transfer Shrimp Vindaloo to a serving dish. Serve hot with steamed basmati rice, naan, or crusty bread to soak up the tangy, spicy sauce.