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Fish and Shellfish, Healthy Eating, Mains, Quick and Easy

Shrimp vindaloo

Shrimp vindaloo
Los Angeles Times

Los Angeles is a city proud of its spectacular range of ethnic foods and proud, too, that so much of it is authentic. When it comes to authenticity, however, a glaring exception is Indian curry. Oh, there are many dishes ... Read more

Active work time: 20 minutes | Total preparation time: 45 minutes | Serves 4
  • 15 whole cloves, divided
  • 1 teaspoon cumin seeds
  • 2 (3-inch) cinnamon sticks, divided
  • 6 cloves garlic, divided
  • 10 small dried red chiles, or more to taste
  • 3/4 teaspoon turmeric
  • 24 whole black peppercorns, divided
  • 3/4 cup white vinegar
  • 2 cups water
  • 1 (1-inch) piece ginger root
  • 1 tablespoon oil
  • 2 large red onions, minced
  • 1 boiling potato, peeled and cut into 2-inch chunks
  • 2 pounds large shrimp, peeled and deveined
  • 2 teaspoons salt
  • 2 teaspoons sugar

Step 1Place 9 cloves, the cumin seeds, 1 cinnamon stick, 3 garlic cloves, the chiles, turmeric, 18 peppercorns and the vinegar in a blender. Blend on high speed until as smooth as possible, about 4 to 5 minutes. Add the water and blend just to combine. Set aside.

Step 2Place the remaining garlic and the ginger in a small food processor along with about 1 tablespoon of water. Process until a paste is formed. Set aside.

Step 3Heat the oil in a large saucepan over high heat. Add the onions, remaining cloves, remaining cinnamon stick and remaining peppercorns. Cook, stirring often, until the onions have browned, about 15 minutes. Add the mixture from the blender, the ginger-garlic paste and the potato and continue to cook over high heat until the mixture thickens a bit and the potato is almost cooked through, 10 to 15 minutes. Add more water if the curry thickens too much. Add the shrimp, salt and sugar and cook another 5 minutes, stirring, until the shrimp are cooked through.


Substitute 1 1/2 pounds boneless pork, cut into small cubes, for the shrimp. Prepare the sauce as for Shrimp Vindaloo, add the pork and cook over low heat 1 hour. Cool and refrigerate overnight. Reheat and serve. 4 servings.

Note: From Addi Decosta, former owner of Chicken Madras in Hawthorne, now of Addi's Tandoor in Redondo Beach.


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