{"id":20318,"date":"2026-11-04T13:03:46","date_gmt":"2026-11-04T13:03:46","guid":{"rendered":"https:\/\/swoosh0018.com\/?p=20318"},"modified":"2026-11-04T13:03:46","modified_gmt":"2026-11-04T13:03:46","slug":"recipe-prawn-vindaloo","status":"publish","type":"post","link":"https:\/\/swoosh0018.com\/?p=20318","title":{"rendered":"Recipe Prawn Vindaloo"},"content":{"rendered":"<h2 class=\"\" data-path-to-node=\"0\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-20319\" src=\"https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/11\/d7917cd2-9c78-4b4b-8cab-4a731ad7c067.jpg\" alt=\"\" width=\"1024\" height=\"559\" srcset=\"https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/11\/d7917cd2-9c78-4b4b-8cab-4a731ad7c067.jpg 1024w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/11\/d7917cd2-9c78-4b4b-8cab-4a731ad7c067-300x164.jpg 300w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/11\/d7917cd2-9c78-4b4b-8cab-4a731ad7c067-768x419.jpg 768w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/11\/d7917cd2-9c78-4b4b-8cab-4a731ad7c067-769x420.jpg 769w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/11\/d7917cd2-9c78-4b4b-8cab-4a731ad7c067-150x82.jpg 150w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/11\/d7917cd2-9c78-4b4b-8cab-4a731ad7c067-600x328.jpg 600w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/11\/d7917cd2-9c78-4b4b-8cab-4a731ad7c067-696x380.jpg 696w, https:\/\/swoosh0018.com\/wp-content\/uploads\/2026\/11\/d7917cd2-9c78-4b4b-8cab-4a731ad7c067-433x236.jpg 433w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/h2>\n<p data-path-to-node=\"1\">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.<\/p>\n<ul data-path-to-node=\"2\">\n<li>\n<p data-path-to-node=\"2,0,0\"><b data-path-to-node=\"2,0,0\" data-index-in-node=\"0\">Prep time:<\/b> 15 minutes<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"2,1,0\"><b data-path-to-node=\"2,1,0\" data-index-in-node=\"0\">Cook time:<\/b> 20 minutes<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"2,2,0\"><b data-path-to-node=\"2,2,0\" data-index-in-node=\"0\">Servings:<\/b> 4<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"4\">Ingredients<\/h3>\n<h4 data-path-to-node=\"5\">For the Vindaloo Paste:<\/h4>\n<ul data-path-to-node=\"6\">\n<li>\n<p data-path-to-node=\"6,0,0\"><b data-path-to-node=\"6,0,0\" data-index-in-node=\"0\">6 to 8 dried Kashmiri red chilies<\/b> (or substitute with 4 dried standard red chilies for a milder flavor)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"6,1,0\"><b data-path-to-node=\"6,1,0\" data-index-in-node=\"0\">1 teaspoon cumin seeds<\/b><\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"6,2,0\"><b data-path-to-node=\"6,2,0\" data-index-in-node=\"0\">1 teaspoon coriander seeds<\/b><\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"6,3,0\"><b data-path-to-node=\"6,3,0\" data-index-in-node=\"0\">1\/2 teaspoon black peppercorns<\/b><\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"6,4,0\"><b data-path-to-node=\"6,4,0\" data-index-in-node=\"0\">4 whole cloves<\/b><\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"6,5,0\"><b data-path-to-node=\"6,5,0\" data-index-in-node=\"0\">1-inch cinnamon stick<\/b><\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"6,6,0\"><b data-path-to-node=\"6,6,0\" data-index-in-node=\"0\">1\/2 teaspoon mustard seeds<\/b><\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"6,7,0\"><b data-path-to-node=\"6,7,0\" data-index-in-node=\"0\">4 large cloves garlic<\/b><\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"6,8,0\"><b data-path-to-node=\"6,8,0\" data-index-in-node=\"0\">1-inch piece fresh ginger<\/b><\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"6,9,0\"><b data-path-to-node=\"6,9,0\" data-index-in-node=\"0\">3 tablespoons apple cider vinegar<\/b> (or malt\/coconut vinegar for authentic tang)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"6,10,0\"><b data-path-to-node=\"6,10,0\" data-index-in-node=\"0\">1\/2 teaspoon turmeric powder<\/b><\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"6,11,0\"><b data-path-to-node=\"6,11,0\" data-index-in-node=\"0\">1 teaspoon salt<\/b> (or to taste)<\/p>\n<\/li>\n<\/ul>\n<h4 data-path-to-node=\"7\">For the Curry:<\/h4>\n<ul data-path-to-node=\"8\">\n<li>\n<p data-path-to-node=\"8,0,0\"><b data-path-to-node=\"8,0,0\" data-index-in-node=\"0\">1.5 lbs (700g) large prawns<\/b>, peeled and deveined (tails on or off)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,1,0\"><b data-path-to-node=\"8,1,0\" data-index-in-node=\"0\">2 tablespoons vegetable oil<\/b> or ghee<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,2,0\"><b data-path-to-node=\"8,2,0\" data-index-in-node=\"0\">2 medium onions<\/b>, finely chopped<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,3,0\"><b data-path-to-node=\"8,3,0\" data-index-in-node=\"0\">2 ripe tomatoes<\/b>, pur\u00e9ed or finely diced<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,4,0\"><b data-path-to-node=\"8,4,0\" data-index-in-node=\"0\">1\/2 cup water<\/b> (or chicken\/vegetable stock)<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"8,5,0\"><b data-path-to-node=\"8,5,0\" data-index-in-node=\"0\">Fresh cilantro (coriander)<\/b>, chopped for garnish<\/p>\n<\/li>\n<\/ul>\n<h3 data-path-to-node=\"10\">Instructions<\/h3>\n<ol start=\"1\" data-path-to-node=\"11\">\n<li>\n<p data-path-to-node=\"11,0,0\"><b data-path-to-node=\"11,0,0\" data-index-in-node=\"0\">Dry Roast the Whole Spices:<\/b> 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.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"11,1,0\"><b data-path-to-node=\"11,1,0\" data-index-in-node=\"0\">Blend the Paste:<\/b> 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.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"11,2,0\"><b data-path-to-node=\"11,2,0\" data-index-in-node=\"0\">Marinate the Prawns:<\/b> 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.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"11,3,0\"><b data-path-to-node=\"11,3,0\" data-index-in-node=\"0\">Saut\u00e9 the Aromatics:<\/b> Heat the oil or ghee in a deep skillet or heavy-bottomed pan over medium heat. Add the chopped onions and saut\u00e9 for 8 to 10 minutes until deeply golden brown and caramelized.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"11,4,0\"><b data-path-to-node=\"11,4,0\" data-index-in-node=\"0\">Fry the Masala:<\/b> 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.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"11,5,0\"><b data-path-to-node=\"11,5,0\" data-index-in-node=\"0\">Build the Sauce:<\/b> Stir in the pur\u00e9ed tomatoes. Cook for another 5 minutes until the tomatoes soften and blend into a thick, rich sauce.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"11,6,0\"><b data-path-to-node=\"11,6,0\" data-index-in-node=\"0\">Simmer:<\/b> 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.<\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"11,7,0\"><b data-path-to-node=\"11,7,0\" data-index-in-node=\"0\">Cook the Prawns:<\/b> 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. <i data-path-to-node=\"11,7,0\" data-index-in-node=\"179\">Take care not to overcook, or they may become rubbery.<\/i><\/p>\n<\/li>\n<li>\n<p data-path-to-node=\"11,8,0\"><b data-path-to-node=\"11,8,0\" data-index-in-node=\"0\">Serve:<\/b> Garnish generously with freshly chopped cilantro and serve hot alongside steamed basmati rice or warm garlic naan.<\/p>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20319,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-20318","post","type-post","status-publish","format-standard","has-post-thumbnail","category-swoosh0018"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recipe Prawn Vindaloo - Swoosh0018.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swoosh0018.com\/?p=20318\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe Prawn Vindaloo - Swoosh0018.com\" \/>\n<meta property=\"og:description\" content=\"This bold, aromatic Prawn Vindaloo delivers a punchy balance of heat, tang, and rich spices. 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