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Shrimp Vindaloo


1/2 tsp cumin
1 tsp mustard seed
1/2 inch ginger
1/4 tsp turmeric
2 cloves garlic
1/2 tsp cayenne, or to taste
2 medium onions
1/4 cup white vinegar
2 lbs raw shrimp, peeled and deveined
1 tablespoon oil
salt to taste
2 large tomatoes, chopped
2 medium potatoes, cooked and quartered

Grind together the cumin, mustard seed, ginger, turmeric. garlic, cayenne, one of the onions and the vinegar in an electric blender. Combine with the shrimp and set aside for 1 hour to marinate.

Heat the oil and brown the remaining onion which has been thinly sliced. Put in shrimp mixture and fry for 2 or 3 minutes. Add salt, water and tomatoes. Simmer 10 minutes. Add potatoes and simmer until heated through.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.