JHINGA VINDALOO

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JHINGA VINDALOO

I grew up on a seaside town in Kerala called Kannur and my house is like a 5 minute walk away from the beach. Fresh seafood was one of the biggest benefits of living in a coastal town. When I moved to Minneapolis, finding fresh seafood was one of my biggest challenges. Now, I am learnt to accept the fact that I cannot find fresh seafood here. So you know, I try to lay my hands on the second best then…frozen and shipped!

This curry packs a punch and can really lift your spirit! Growing up, Amma always made our family favourite Pork Vindaloo,which she learnt to make from her sister. We never even ventured on making it with any other protein until I came across this recipe. It turned out really well and it goes so well with Matta rice,which is a staple in our house.Like any seafood preparation, this curry comes together in no time!

Ingredients:

JHINGA VINDALOO

Ingredients:
1 tablespoon coriander seeds,ground
1 teaspoon cumin seeds,ground
10 raw cashewnuts,ground
1 teaspoon cayenne
3/4 teaspoon salt
1/4 teaspoon turmeric
1/4 cup white vinegar,warmed in the microwave for 15 seconds
1 pound raw shrimp,cleaned
2 tablespoons canola oil

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