Prawn vindaloo
Recipe Seafood

Prawn vindaloo recipe

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.

 

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Prawn vindaloo

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.
Course Main Course
Cuisine Goan, Indian cuisine
Keyword Indian seafood curry, prawn curry, prawn vindaloo, Vindaloo, vindaloo recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings 3 persons

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

  1. Marinate the prawns with salt
  2. Boil the contents of wet paste together.
  3. Dry roast the whole spices and grind into a powder
  4. make a smooth paste of dry and wet ingredients
  5. Pass this paste through a strainer
  6. In a pan heat oil
  7. Add a tempering of mustard seeds and curry leaves
  8. Pour this sauce and simmer
  9. Add 1/2 cup of water and cover cook.
  10. Add the prawns and cook
  11. Add salt to taste.
  12. Add in some finely chopped green chilies and take off from the heat.
  13. Serve hot with rice

Recipe Video

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Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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