1 lb large shrimp – cleaned and deveined
1 large size Potato – cut in to 4 pieces
2 medium size Onions – sliced
2 medium size tomato with skin peeled
3 large size garlic cloves
1/2 teaspoon grated fresh ginger
2 hot Green chilies – slit in the middle lengthwise
4 large size Curry Leaves/Kadipatta (optional)
1 Tablespoon freshly squeezed lemon juice
1/4 cup + 2 Tablespoon vegetable oil
2 teaspoon salt
1 cup Water
Vindaloo Spice Mix:
1/8 teaspoon Turmeric
1 teaspoon hot Chili powder [1 1/2 teaspoon for extra hot]
1/2 teaspoon Coriander powder
1/2 teaspoon Cumin powder
1/8 teaspoon Cinnamon powder
1/8 teaspoon Cardamom powder
1/16 teaspoon Clove powder
In a small container mix all of the above Vindaloo masala ingredients well. Set it aside.
Boil water in a pot, drop the tomatoes in the boiling water and remove the them after 30 seconds. Peel the skin off the tomatoes. Chop the tomatoes and set them aside.
Heat two Tablespoon oil in a pan over medium high heat for one minute or till hot.
Add sliced onions to the pan, stir-fry for two minutes, till they are translucent.
Add garlic, ginger, and chopped tomatoes. Stir.
Continue to heat these ingredients for another 5 minutes. Stir occasionally.
Turn the heat off and let the ingredients cool down.
Blend these ingredients in an electric blender to a smooth consistency.
Add a cup of water when blending.
Add 1/4 cup vegetable oil to the pan and heat it up for half a minute or till hot.
Add curry leaves, followed by the blended mixture from the blender.
Add the Vindaloo spice mix to the blended ingredients in the pan. Stir well.
Turn the heat to medium high and add potatoes pieces.
Cover the pan and cook it for another 5 minutes. Stir occasionally.
Lower the heat, add salt, and continue to cook the ingredients for another 7 to 8 minutes.
You will see the oil being released from the sides of the ingredients.
Add hot green chilies and give a good stir.
Add shrimp, stir well, and cook the ingredients for 2 minutes.
Cover the pan and turn the heat off.
Add lemon juice and stir well before serving.
Goes well with Naan, Parathas, Chapattis, and Rice.