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Prawn vindaloo
The word vindaloo is a derived from the name popular Portuguese dish "carne de vinha d'alhos" which meant meat marinated in wine-vinegar and garlic.This is a traditional Goan recipe with Portuguese influence ,a spicy sweet and sour curry.
Prep Time 20 minutes
Cook Time 10 minutes
Ingredients
8 to 10
prawns.
Wet paste
2
onions
2
tbsp
vinegar
2
tbsp
Jaggery
1
tbsp
white wine
5 to 6
garlic
5 to 6
red chilies
1/
tsp
ginger paste
Salt to taste
2 to 3
tbsp
oil
Tempering
1
tsp
mustard seeds
5 to 6
curry leaves
2
chopped garlic
Dry spice powder
2
tsp
whole cumin seeds
1
tsp
Sichuan peppercorns
3 to 4
cardamom
1
cinnamon stick
1
tsp
black mustard seeds
1
tsp
whole Fenugreek seeds
1
tsp
coriander seeds
Preparations
Marinate the prawns with salt
Boil the contents of wet paste together.
Dry roast the whole spices and grind into a powder
make a smooth paste of dry and wet ingredients
Pass this paste through a strainer
In a pan heat oil
Add a tempering of mustard seeds and curry leaves
Pour this sauce and simmer
Add 1/2 cup of water and cover cook.
Add the prawns and cook
Add salt to taste.
Add in some finely chopped green chilies and take off from the heat.
Serve hot with rice
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