Shrimp Vindaloo

Name: Shrimp Vindaloo
Ingredients: 1/4 teaspoon ground cardamom; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1/2 teaspoon fresh ground pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 2 teaspoons paprika; 1 teaspoon ground turmeric; 3 tablespoons ghee, butter, or vegetable oil; 1 teaspoon freshly ground black pepper; One 1-inch piece fresh ginger, peeled and grated fine; 2 dried chipotle or Pasilla de Oaxaca chiles, soaked for 30 minutes in warm water and drained, or 2 canned chipotle chiles in adobo sauce, sauce rinsed off, or 4 jalapeno chiles, stemmed, seeded, and chopped fine; 1/4 cup sherry vinegar, excellent quality balsamic vinegar, or 1/2 cup inexpensive balsamic vinegar boiled down to 1/4 cup, or more to taste; 6 cloves garlic, minced and crushed to a paste with the side of a chefs knife; 2 large red onions, sliced very fine; 6 medium tomatoes, peeled, and chopped fine; 2 teaspoons sugar; Salt; 20 jumbo shrimp, peeled and deveined (deveining optional); Steamed or boiled basmati rice (for serving)

20 ingredients

8 steps

Ingredients

1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons paprika
1 teaspoon ground turmeric
3 tablespoons ghee, butter, or vegetable oil
1 teaspoon freshly ground black pepper
One 1-inch piece fresh ginger, peeled and grated fine
2 dried chipotle or Pasilla de Oaxaca chiles, soaked for 30 minutes in warm water and drained, or 2 canned chipotle chiles in adobo sauce, sauce rinsed off, or 4 jalapeno chiles, stemmed, seeded, and chopped fine
1/4 cup sherry vinegar, excellent quality balsamic vinegar, or 1/2 cup inexpensive balsamic vinegar boiled down to 1/4 cup, or more to taste
6 cloves garlic, minced and crushed to a paste with the side of a chefs knife
2 large red onions, sliced very fine
6 medium tomatoes, peeled, and chopped fine
2 teaspoons sugar
Salt
20 jumbo shrimp, peeled and deveined (deveining optional)
Steamed or boiled basmati rice (for serving)

Directions

1

In a small saute pan, heat the spices, except the pepper and ginger, in a tablespoon of ghee over low to medium heat until fragrant, about 2 minutes.
2

Take off the heat and stir in the pepper, ginger, chiles, vinegar, and garlic.
3

Cook the onion slices over medium heat in a saute pan in the remaining ghee until translucent and then pale brown, about 15 minutes.
4

Add the tomatoes.
5

Simmer gently, stirring every couple of minutes to prevent sticking, until the mixture thickens, about 15 minutes.
6

Add the sugar, more vinegar if needed, and season to taste with salt.
7

Just before serving, add the shrimp to the hot tomato mixture and simmer for 3 minutes.
8

Serve with basmati rice.