Shrimp Vindaloo Recipe
It may sound complicated, but this simple shrimp vindaloo comes together very quickly, even if you are cruising. Most of the ingredients can be stored for a long time in your pantry or onboard storage. Rice, for example, would make an excellent substitute for naan.
No shrimp? No problem. Shrimp vindaloo can quickly become chicken vindaloo in a pinch. But this meal can be addicting, fair warning, and fairly spicy.
1 Tbsp. oil
2 lbs. shrimp, peeled and deveined (or substitute with beef, pork, chicken, or fish)
4 Tbsp. jarred vindaloo curry paste (or see recipe below)
2 -14 oz. cans diced tomatoes
1 Tbsp. hot sauce or 1 tsp. crushed red pepper or 1 whole jalapeño pepper, minced (optional)
½ tsp. salt and pepper
4 whole naan, pita or flatbread, warmed
Bottled chutney (optional)
Bottled hot Indian pickle (optional)
Heat oil in large skillet. Stir fry shrimp, moving it constantly around the pan until just cooked. Remove from skillet and place in a serving bowl. In the same skillet, add vindaloo paste and stir fry for 30 seconds. Add tomatoes, crushing to break them up. Add the hot sauce or pepper. Bring to a simmer and cook for 3-4 minutes or until the sauce thickens. Add salt and pepper. Return shrimp to the sauce and allow to heat through. Place in serving bowl and eat with warm naan or flatbread, kachumber salad, and raita.
Jarred chutney and hot Indian pickle add a lovely piquancy to this meal.
Vindaloo Paste Recipe
1 tsp. garlic, peeled and chopped (substitute jarred)
1 Tbsp. ginger, peeled and minced (substitute jarred) or 1 tsp. ground ginger
1 cup cilantro, washed and chopped
2 Tbsp. curry powder
2 Tbsp. ground cumin
3 Tbsp. oil
Mix in food processor or blender or by hand in a mortar and pestle for coarser paste.
By Lori Ross, Southern Boating February 2019
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