Vindaloo style recipes come from the Goan region and was adopted from the Portuguese. However, in the Indian preparation we use vinegar with Kashmiri dry red chillies. The dish is slightly on the hotter side with the addition of chillies but it is just perfect for the Indian taste. It can be served hot with white rice and goes well in any of the main meals. I made Prawn Vindaloo for the weekend and I’m still relishing the residual taste. I also used other spices like cumin, cinnamon and black peppercorn among other Indian regulars for the curry. Blending the spices together before cooking brings a smooth and consistent taste. I’m sure you too would love this dish, so here is Prawn Vindaloo Recipe.
Ingredients (serves 2)
- Prawns – 300 gms
- Tomato – 1/2 cup
- Cumin – 1/2 tsp
- Mustard seeds – 1/2 tsp
- Dry red chillies – 8 to 10
- Cloves – 6
- Cinnamon – 1 inch piece
- Black peppercorn – 5 to 6
- Garlic – 5 to 6 cloves
- Ginger – 1 inch piece
- Oil – 4 tbsp
- Onion – 1 cup
- Curry leaves – 10 to 12
- Vinegar – 2 tbsp
- Sugar – 1 tsp
- Salt to taste
- Turmeric powder – 1/2 tsp
How to make Prawn Vindaloo
Preparation time: 15 min.
Cooking time: 15 min.
- Mix tomato, cumin seeds, mustard seeds, dry red chilies, cloves, cinnamon, black peppercorn, garlic & ginger and blend to a smooth paste. Keep aside.
- Heat oil in a pan and fry onions till golden brown.
- Add curry leaves and the spice paste and fry for a min.
- Add vinegar, sugar, salt & turmeric powder and fry for a min.
- Add a cup of water and cook for a min.
- Add prawns and cook for 3 to 4 min.
- Serve hot.
