a culinary wonder of Brazil

Originally from Portugal, then to Brazil, influenced by India and Back to Brazil! Truly a delicious International dish!



2 teaspoons each of dry mustard, cumin
1 teaspoon each of white pepper and fenugreek
2 teaspoons of ginger and crushed garlic
1 teaspoon of smoked Spanish paprika (Pimenton)
1/2 teaspoon cinnamon
1/3 cup of red wine vinegar


1 1/2 pounds of uncooked shrimp
2 pounds of crab legs -- cooked
1/2 pound lobster tail -- cooked

Fry Pan Goodies:

1 stick butter & a couple of scoops of bacon fat
1 large white onion (diced)
3 tablespoons crushed garlic
1 teaspoon each of cloves, cardamom, turmeric and coriander
1/4 cup of tomato paste
2 teaspoons sea salt
1/2 cup of Sherry or more as needed
1/3 cup powdered sugar

Rice Cooker:

1 cup rice
2 cups chicken broth
1 teaspoon salt



1) cook the meat as necessary

2) make the marinade and add to the cooked meat and refrigerate
 for 1/2 a day or overnight

3) sauté the onions and garlic in butter and bacon fat... add Sherry and
 fry pan spices

4) prepare your rice

5) mix the shellfish with the sauce and simmer

6) pour over your rice and serve!




"Tiger" Prawns ready to boil!

Cooking the prawns in salt water and a hint of lime

cooked prawns

applying the marinade to the shellfish

mixing away!

the secret of life... butter and a little bacon fat!

dicing the onion


adding the onions to the fat!

the secret ingredient!

the original Vindaloo used meat preserved in wine...
so I add a little sherry here and there as a homage to the past!

adding a little garlic

mix in a little tomato paste!

needs more wine, more wine!

Combining the shellfish with the sauce!
Sprinkle on the sugar!!


place the Vindaloo on a bed of saffron rice!

It is a sweet and sour delight


Ou não tem sorte de viajar para o Brasil e desfrutar de suas maravilhas culinárias,
você pode tentar essa receita!

(you may not have luck to travel to Brazil and enjoy their culinary wonders, you can try this recipe!)