Shrimp with Cashew Nuts and Vinegar

Jhinga Vindaloo

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Quick-cooking and great, this curry is it when you are pressed for time. In the time the shrimp is marinating, you can cook some long-grain or basmati rice and the equally expedient Mustard Greens with Sweet Corn.


  • ¼ cup distilled white vinegar
  • 1 tablespoon coriander seeds, ground
  • 1


  1. Combine the vinegar, coriander, cumin, cayenne, salt, turmeric, and cashews in a small bowl, and stir to make a smooth, slightly thin paste. Pour this over the shrimp in a medium-size bowl, making sure you scrape in every spicy, acidic drop. Toss well to coat the shellfish with the marinade. Refrigerate, covered, for about 15 minutes.
  2. Heat the oil in a medium-size