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. In Goa traditional palm vinegar and toddy is used in the recipe which is substituted with white wine and rice vinegar here. Local Goans have improvised the recipe with the addition of local spices grown here like black pepper, cinnamon and Sichuan peppers or tirphal. I prepared this dish for a Goan themed virtual potluck organised by Indian culinary club founded by Saloni Malkani, Sameer Malkani and Lunika Desai. Had fun preparing and presenting the dish.
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.
Prawn vindaloo
Ingredients
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
Instructions
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
Recipe Video
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