Shrimp Vindaloo Recipe

Toast whole spices

Heat a dry skillet over medium heat. Add dried red chilies, coriander seeds, cumin seeds, mustard seeds, black peppercorns, cloves and the cinnamon stick. Toast, shaking the pan constantly, until fragrant and spices darken slightly, about 2–3 minutes. Remove from heat and let cool briefly.

Grind to a paste

Transfer the toasted spices to a blender or mortar. Add the garlic cloves, ginger, white vinegar, sugar and 2 tablespoons water. Grind/blend to a smooth or slightly coarse paste (add an extra tablespoon water if needed). You should have enough paste to marinate the shrimp and to make the sauce—set aside.

Prepare shrimp

Rinse shrimp, remove shells and devein if needed, then pat dry with paper towels. Place shrimp in a bowl.

Marinate

Add 0.5 tsp salt, 0.5 tsp turmeric and 1 tablespoon lemon juice to the shrimp. Add roughly half of the prepared vindaloo paste to the shrimp (reserve the other half for the sauce). Toss to coat thoroughly, cover and refrigerate to marinate for 15–30 minutes (can be longer if you have time).

Rinse and soak rice (optional)

Place 1.5 cups basmati rice in a fine sieve and rinse under cold water until the water runs clear. Optionally soak rice 15–20 minutes, then drain — this improves texture but can be skipped if short on time.

Cook rice

In a medium saucepan bring 2.25 cups water, 0.5 tsp salt and 1 tbsp butter or oil to a boil. Add the drained rice, stir once, return to a gentle boil, then reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed and rice is tender. Turn off heat and let rest covered for 10 minutes. Fluff with a fork before serving.

Sauté onion

Heat 2 tablespoons vegetable oil in a large skillet or heavy-bottomed pan over medium heat. Add the thinly sliced onion and sauté until soft and golden brown, about 8–10 minutes, stirring frequently to avoid burning.

Cook vindaloo paste

Add the remaining half of the vindaloo paste to the skillet with the onions. Fry the paste, stirring, for 3–4 minutes until the raw garlic/ginger smell disappears and the oil begins to separate slightly from the paste.

Add tomato and simmer

Add the chopped tomato to the pan and cook 4–5 minutes until it breaks down and melds with the paste. Pour in 3/4 cup water, stir to combine and bring to a gentle simmer. Taste and add 1 tsp salt (or more to taste).

Add marinated shrimp

Add the marinated shrimp and any accumulated juices to the simmering sauce. Stir gently to submerge shrimp in the sauce and cook uncovered for 3–5 minutes, until shrimp are opaque, firm and cooked through. Do not overcook—shrimp should curl into a C-shape and be just done.

Finish and adjust

If the sauce needs brightening, stir in up to 1 teaspoon extra white vinegar. Taste and adjust salt. Remove from heat and stir in chopped cilantro (reserve a little for garnish).

Spoon steamed basmati rice onto plates or a serving platter. Top with the shrimp vindaloo, spooning plenty of sauce over the rice. Garnish with remaining chopped cilantro and serve with lemon wedges on the side.