Spicy and Tangy Seafood Vindaloo: A Classic Indian Delight

Ingredients

500g mixed seafood (prawns, squid, scallops)
1 tablespoon oil
1 large onion, finely chopped
2 cloves garlic, minced
1 inch piece of fresh ginger, grated
1 can (400g) chopped tomatoes
2 tablespoons vindaloo curry paste
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chili powder
1/2 cup white vinegar
1 teaspoon sugar
1 cup water
Salt to taste
Fresh coriander leaves, for garnish
Steamed rice, to serve
Naan bread, to serve

Steps and instructions

Heat the oil in a large pan over medium heat.
Add the onion, garlic, and ginger to the pan and fry for a few minutes until the onion becomes translucent.
Stir in the vindaloo curry paste, turmeric, cumin, coriander, and chilli powder. Fry for another minute until the spices are well mixed with the onions.
Add the chopped tomatoes, vinegar, sugar, and water to the pan. Stir well to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to develop.
Add the mixed seafood to the pan and cook for another 5-10 minutes, or until the seafood is cooked through.
Season the curry with salt to taste.
Serve the seafood vindaloo hot, garnished with fresh coriander leaves. Accompany it with steamed rice and naan bread.

Tools for making

Large pan - A pan large enough to hold all the ingredients and cook the curry.
Cutting board - A sturdy surface for chopping the onion and garlic.
Knife - A sharp knife for slicing and mincing the onion, garlic, and ginger.
Grater - A tool for grating the fresh ginger.
Stirring spoon - A spoon for mixing and stirring the ingredients in the pan.
Can opener - A tool to open the can of chopped tomatoes.
Measuring spoons - Utensils for accurately measuring the spices, vinegar, and sugar.
Serving dishes - Plates or bowls to serve the seafood vindaloo.
Garnish - Fresh coriander leaves for garnishing the dish.
Rice cooker/steamer - Equipment to cook the steamed rice.
Naan bread - Indian bread to serve alongside the seafood vindaloo.

Recipe variations

Substitute the mixed seafood with a single type of seafood such as prawns, fish fillets, or mussels.
For a vegetarian option, replace the seafood with mixed vegetables like bell peppers, carrots, and potatoes.
Add extra vegetables like spinach, peas, or cauliflower to enhance the flavors and textures.
Adjust the level of spiciness by increasing or decreasing the amount of chili powder or curry paste used.
Experiment with different types of curry paste such as tikka masala or Madras curry for a unique twist.
For a creamier version, add a splash of coconut milk to the curry.
Include additional spices like cardamom, cinnamon, or cloves to add warmth and depth to the dish.
For a tangier flavor, squeeze in some fresh lemon or lime juice before serving.
Garnish with toasted coconut flakes or crushed peanuts for added texture and flavor.
Serve the seafood vindaloo with a side of raita (yogurt dip) or mango chutney to complement the spiciness.

Recipe overview

Our Seafood Vindaloo recipe is a fiery and flavorful dish that's sure to impress. Originating from Goa, India, this recipe takes a mix of seafood - like prawns, squid, and scallops - and combines it with a tangy, spicy vindaloo curry paste that's bursting with flavor. The dish is then simmered until the seafood is tender and the flavors are beautifully melded together. Served with steamed rice and naan bread, this Seafood Vindaloo offers a delightful meal that's perfect for those who love spicy and tangy flavors. Ready in under an hour, this recipe provides a quick and satisfying meal that transports you to the heart of Indian cuisine.

Common questions

Can I use different types of seafood for this recipe?
Yes, you can use a variety of seafood such as prawns, squid, and scallops. Feel free to use your preferred combination or adjust according to your taste.
What can I substitute for vindaloo curry paste?
If you can't find vindaloo curry paste, you can substitute it with a combination of equal parts paprika, cayenne pepper, ground cumin, ground coriander, and a pinch of cinnamon.
Can I make this recipe less spicy?
If you prefer a milder version, you can reduce the amount of chili powder or omit it altogether. Adjust the spices according to your preference.
Can I make this recipe in advance?
Yes, you can make the seafood vindaloo ahead of time. It actually tastes even better the next day as the flavors have more time to meld together. Just store it in an airtight container in the refrigerator and reheat before serving.
What can I serve with seafood vindaloo?
Seafood vindaloo pairs well with steamed rice and naan bread. The rice helps to balance the spiciness of the curry, and the naan bread is perfect for dipping.
Can I freeze seafood vindaloo?
Yes, you can freeze seafood vindaloo. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Serving dishes and utensils

Large pan - A large pan will be needed to cook the curry and accommodate all the ingredients.
Spatula - A spatula will be helpful for stirring and mixing the ingredients in the pan.
Chopping board - A chopping board is needed for chopping the onion and preparing other ingredients.
Knife - A knife is essential for cutting and chopping the onion, garlic, and ginger.
Grater - A grater is necessary for grating the fresh ginger.
Measuring spoons - Measuring spoons are required to accurately measure the spices and vinegar.
Can opener - A can opener will be needed to open the can of chopped tomatoes.
Stove - A stove or cooktop is necessary for heating the pan and cooking the curry.
Serving dishes - Appropriate serving dishes are essential for presenting the seafood vindaloo.
Garnish tools - Tools like tongs or a garnish brush may be helpful for garnishing with fresh coriander leaves.

Origin stories

Vindaloo curry originates from the Indian region of Goa, a place with a rich history of Portuguese colonization. The term 'Vindaloo' itself is derived from the Portuguese dish 'Carne de Vinha d'Alhos', which translates to meat marinated in wine-vinegar and garlic. This traditional dish was modified in Goa by replacing the wine with palm vinegar and adding red Kashmiri chillies and additional spices, thus giving birth to what we today recognize as Vindaloo. The curry is often made with pork, but the use of seafood is a delightful nod to Goa's coastal geography and its abundance of fresh seafood. The fiery and tangy flavor of Vindaloo curry reflects the amalgamation of Portuguese and Goan cuisines that delightfully dance on one's palate, transporting them to the sun-soaked beaches of Goa. The seafood version of Vindaloo is a relatively recent adaptation, popular among those who prefer the delicate flavors of the sea, beautifully balanced with the robust spiciness of the Vindaloo curry.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.