Although most people know this fiery stew as an Indian dish, it actually was created in the Portuguese-Indian colony of Goa. The name comes from two of the curry's key ingredients—vinho, which refers to wine vinegar, and alhos, which means garlic. The original Goan version was not as spicy, but as India adopted the dish as its own, the seasonings became hotter. Vindaloos are often made with meat, but this seafood version is pleasantly light. Serve over white or brown rice to cut the heat.
2 teaspoons minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 tablespoon red wine vinegar
1 tablespoon canola oil
1 1/2 cups chopped onion
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 1/4 cups fat-free, less-sodium chicken broth
2 tablespoons golden raisins, chopped
1 pound medium shrimp, peeled and deveined
How to Make It
Combine first 9 ingredients in a small bowl. Add vinegar, stirring to form a paste; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté for 2 minutes. Stir in 2 tablespoons ginger and garlic; sauté for 20 seconds. Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally.
I love shrimp, I love curries of all kinds, and I almost always like CL recipes. This, however, had no flavor and no sense of a rich sauce at all. The sauce was just stock. I think it badly need tomatoes and a longer simmering time to thicken things up. It was edible only because I added some mango chutney and hot lime pickle at the table. I'm anxious to try a more authentic recipe to find out what the dish is actually like.
Came together surprisingly easy and I thought it tasted better (and required less work) than some of the other Indian inspired dishes on this site. I'm curious to see if replacing some of the stock with light coconut milk would turn it into more of a creamy curry, as a variation.
Wow! I had some Vindaloo seasoning i had purchased from Penneys catalog. I added to oil to make the paste and went from there. I offered rice or crispy chow mein noodes from La Choy. Outstanding. Will make again for an Asian night party with friends.
I used Craisins instead of Raisins (because that is what I had on hand,) and extra Ground Red Pepper instead of Dried Chilis (because I didn't have any,) and it was really good! My husband thought it would be better with Lamb or Beef or Pork, but I thought it was great as it is.
This was just kind of marginal. I did add some plain yogurt to help thicken and I steamed some cauliflower and added that to the shrimp. What made it almost a 3 star dish was making raita. I used the recipe on this site but used fresh mint instead of coriander. Served over Thai brown rice. End result was pretty good but I was pretty disappointed - but it did not live up to my expectation for it.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!