Seafood Vindaloo


Seafood Vindaloo

Seafood Vindaloo

This recipe, Seafood Vindaloo, came from “My Daily Moment”, that was on my PC.  It suggests using shrimp as the main ingredient, but you can use any type of seafood.  Remember, this dish isn’t for the faint of “HEAT.”  Proceed with caution if you aren’t accustomed to spicy cuisine.


Seafood Vindaloo Recipe

Seafood Vindaloo

1 Tbsp. olive oil

2 onions, chopped

1 Tbsp. fresh lemon juice

2 tsp. Madras curry powder

1 tsp. cumin seeds

1/8 tsp. cayenne

1 ½ plum tomatoes, chopped

2 Tbsp. sugar

2 Tbsp. minced peeled fresh ginger

2 garlic cloves, minced

1 ½ lb. medium shrimp, peeled and deveined

¾ tsp. salt


Heat oil in large nonstick skillet over medium-high heat.  Add onions, lemon juice, curry powder, cumin seeds and cayenne; cook, stirring occasionally, until onion soften, 4 to 5 minutes.

Stir in tomatoes, sugar, ginger and garlic; cook until tomatoes soften 5 to 6 minutes.

Add shrimp and cook until opaque, 4 to 5 minutes.  Stir in salt; and serve at once.   From start to finish, it should only take 30 minutes.            4 servings

You can serve rice with this dish.


(Recipe for the Seafood Vindaloo, was on “My Daily Moment”, July 20, 2014)


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