Shrimp Vindaloo
Prawns, coriander and mustard come together in this British curry-house dish, fragrant with turmeric and cumin and simmered on the stove.
1 hr 25 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 25 min · 85 min total
- medium
- 1
In a small bowl, add the first 12 ingredients; mix well to form a smooth paste; set aside.
- 2
Add oil to a big saucepan; heat over medium heat. Add in the onion and garlic; saute about 4 minutes, stirring often, until the onion is translucent.
- 3
Add in the paste and stir for 20 seconds. Quickly add the tomatoes and stir; make sure to scrape up the browned bits from the bottom of the pan.
- 4
Once mixture begins to simmer, lower the heat to low, cover and cook for 15 minutes, stirring frequently.
- 5
Add in the shrimp, stir to coat. Increase heat to medium-and cook, stirring frequently, for 3 minutes or until the shrimp are pink.
- 6
Add in lemon juice; stir and serve immediately over hot cooked rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
