Shrimp Vindaloo

Ingredients

• 1 teaspoon ground turmeric
• 1/8 teaspoon ground cloves
• 2 dried chipotle or Pasilla de Oaxaca chiles, soaked for 30 minutes in warm water and drained, or 2 canned chipotle chiles in adobo sauce, sauce rinsed off, or 4 jalapeno chiles, stemmed, seeded, and chopped fine
• 2 large red onions, sliced very fine
• 2 teaspoons paprika
• 2 teaspoons sugar
• 20 jumbo shrimp, peeled and deveined (deveining optional)
• 3 tablespoons ghee, butter, or vegetable oil
• 6 cloves garlic, minced and crushed to a paste with the side of a chef’s knife
• 6 medium tomatoes, peeled, and chopped fine
• One 1 inch piece fresh ginger, peeled and grated fine
• Salt
• Steamed or boiled basmati rice (for serving)
• ¼ cup sherry vinegar, excellent quality balsamic vinegar, or ½ cup inexpensive balsamic vinegar boiled down to ¼ cup, or more to taste
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cinnamon
• ½ teaspoon fresh ground pepper
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin

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