2 tablespoons vegetable oil
1 pound large shrimp, cleaned
1 serrano or jalapeno pepper, split lenthwise (optional)
1 cup potatoes, peeled, cubed 1-inch
1 cup okra, cut into 1/8-inch slices
1 15-oz container Maya Kaimal Vindaloo
¼ cup peas, frozen
½ cup tomatoes, roughly chopped
¼ cup fresh scallions, thinly sliced (optional)
1. In a medium pot, heat vegetable oil over medium heat. Add the split green chili (if using) and the shrimp and quickly sauté for 2 minutes.
2. When shrimp have gained a touch of color, but are not cooked through add potatoes, okra, Vindaloo sauce and 1 cup of water. Cover and lower heat. Let simmer for 10 minutes until potatoes are tender.
3. Add the chopped tomatoes and peas. Cook for an additional 5 minutes uncovered.
4. If desired, finish with 1/4 cup of sliced scallions. Remove green chili. Serve warm over rice.