Ingredients

 

Shrimp (medium) –  12 ounce pack
Potato – 4 (medium size)
Onion – 2
Jalapeño – 2
Ginger – 1/2 tsp
Cumin – 1/2 tsp
Coriander – 1/2 tsp
Turmeric – 1/3 tsp
Red Pepper – 1/2 tsp

Cooking Oil
Cardamom – 2
Clove – 2
Cinnamon – 1
Vinegar or Lime Juice – 1 tsp
Black Pepper – as needed
Garlic – 1 tsp
Salt – as needed
Panch Furon – 1/3 tsp

 

Method

Shrimp VindalooCut potatoes in small bite size pieces, mix with little bit of salt, black and red pepper, and then deep fry in heated oil. Put the fried potatoes aside.

Now heat oil in a pan and add panch furon, cardamoms (break in the middle), and cloves. Mix for a while and then add chopped onions. Stir and add garlic, ginger, cumin, coriander, turmeric, and salt, and fry for 5 minutes. Now mix shrimps in the pan and fry until shrimps get golden color. Add half a glass of water, reduce heat to low, cover the pan, and cook for 10 minutes, or until shrimps get tender. Add fried potatoes and mix properly. Add lime juice, and some more water, if needed. Stir again, cover the pan and cook in low heat until all the flavors are blended.

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