Shrimp Vindaloo

I’ve suddenly found myself nearly broke, and so I’m trying to eat on a budget, more than I ever have before. This is sort of budget-y, though I bought most of the ingredients pre-budgetary crisis, so it probably doesn’t count.

Ingredients
Ingredients

The rice is three for 398yen, the shrimp (pre-fried, in the shell — meant as a drinking snack, I reckon) was 168yen, and the Vindaloo sauce was something like 198.

Shrimp as the came to me.
Shrimp as the came to me.

The shrimp was a little more than bite sized, and so I decided to hack them into little bits. Once that was done, they went into a frying pan with the sauce and the water.

Hacked to bits.
Hacked to bits.

The recipe on the sauce said I was supposed to simmer it for 15 minutes, but I reckon that’s the case if I’m cooking the meat from raw, and the shrimp was already totally cooked and ready to eat, so I only did it about 7 minutes — as long as it took me to cook the rice and wash some dishes and pick a bowl.

I’d tried this the other night with another Brahim curry sauce thingie, and I had assumed it was like the Kohinoor curry sauces I sometimes get — that it was ready to eat, and didn’t need to be diluted etc.  So yeah, that Madras ended up being pretty dry and strong.  This time I actually read the box, though, and realized it needed diluting and a bit of cooking.

出来上がり!
出来上がり!

This was pretty strong, actually, but then, isn’t that why people eat Vindaloo? For a good old sinus clearing?

This curry was a success! It was all thanks to pre-fried shrimps. This is the way!