Recipe Prawn Vindaloo

This bold, aromatic Prawn Vindaloo delivers a punchy balance of heat, tang, and rich spices. Inspired by classic Goan flavors, it features succulent prawns simmered in a robust, vinegar-spiked masala paste.

• Prep time: 15 minutes

• Cook time: 20 minutes

• Servings: 4

Ingredients

For the Vindaloo Paste:

• 6 to 8 dried Kashmiri red chilies (or substitute with 4 dried standard red chilies for a milder flavor)

• 1 teaspoon cumin seeds

• 1 teaspoon coriander seeds

• 1/2 teaspoon black peppercorns

• 4 whole cloves

• 1-inch cinnamon stick

• 1/2 teaspoon mustard seeds

• 4 large cloves garlic

• 1-inch piece fresh ginger

• 3 tablespoons apple cider vinegar (or malt/coconut vinegar for authentic tang)

• 1/2 teaspoon turmeric powder

• 1 teaspoon salt (or to taste)

For the Curry:

• 1.5 lbs (700g) large prawns, peeled and deveined (tails on or off)

• 2 tablespoons vegetable oil or ghee

• 2 medium onions, finely chopped

• 2 ripe tomatoes, puréed or finely diced

• 1/2 cup water (or chicken/vegetable stock)

• Fresh cilantro (coriander), chopped for garnish

Instructions

1. Dry Roast the Whole Spices: In a small skillet over medium-low heat, dry toast the cumin seeds, coriander seeds, peppercorns, cloves, cinnamon, and mustard seeds for 1 to 2 minutes until fragrant. Remove from heat and let cool.

2. Blend the Paste: Transfer the toasted spices to a spice grinder or small food processor. Add the dried red chilies, garlic, ginger, vinegar, turmeric, and salt. Blend into a smooth, vibrant red paste, adding a splash of water if needed to get the blades moving.

3. Marinate the Prawns: Coat the cleaned prawns with about 2 tablespoons of the prepared vindaloo paste. Let them sit for 10 to 15 minutes while you prepare the base.

4. Sauté the Aromatics: Heat the oil or ghee in a deep skillet or heavy-bottomed pan over medium heat. Add the chopped onions and sauté for 8 to 10 minutes until deeply golden brown and caramelized.

5. Fry the Masala: Add the remaining vindaloo paste to the caramelized onions. Stir constantly and fry for 4 to 5 minutes until the oil begins to separate slightly from the edges of the paste and the raw garlic aroma disappears.

6. Build the Sauce: Stir in the puréed tomatoes. Cook for another 5 minutes until the tomatoes soften and blend into a thick, rich sauce.

7. Simmer: Pour in the water or stock, bring the mixture to a gentle simmer, and let it cook for 3 to 4 minutes to allow the flavors to meld completely.

8. Cook the Prawns: Add the marinated prawns to the pan, stirring to coat them evenly in the sauce. Cover and cook for just 3 to 5 minutes, or until the prawns turn opaque and pink. Take care not to overcook, or they may become rubbery.

9. Serve: Garnish generously with freshly chopped cilantro and serve hot alongside steamed basmati rice or warm garlic naan.

Author: swoosh0018

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