Shrimp Vindaloo

• 1 tsp. ground turmeric
• 1 tsp. salt
• 1 tsp. fresh ground black pepper
• 1 tsp. red pepper flakes
• 1 tsp. ground coriander
• 0.5 tsp. ground cumin
• 0.5 tsp. dry mustard
• 0.5 tsp. ground cinnamon
• 0.5 tsp. ground ginger
• 0.5 tsp. ground cloves
• 0.5 tsp. ground cardamom
• 1–2 Tbsp. cider vinegar
• 3 Tbsp. vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 14 oz. can tomatoes, drained and finely chopped
• 1 large potato, cut into big chunks
• 0.75 lbs. large raw shrimp, peeled and deveined
• 1 Tbsp. fresh lemon juice

In a small bowl, add the dry spices to the vinegar and mix well to form a smooth paste; set this aside.

Add oil to a large saucepan and heat it over medium heat. Add in the onion and garlic; sauté for about 4 minutes, stirring often, until the onion is translucent.

Add in the spice paste and stir for 30 seconds.

Quickly add the tomatoes and potato and stir; once the mixture begins to simmer, lower the heat to low, cover the pan, and cook for 15 minutes, until the potato is easy to pierce with a fork

Add the shrimp and stir to coat, then increase the heat to medium, and cook, stirring frequently, for 3–4 minutes or until the shrimp are pink.

Add in the lemon juice; stir and serve immediately over hot cooked rice.