Prawn Vindaloo
Prawn Vindaloo is a classic dish from the Mangalurean Catholic Cuisine, known for its bold and tangy flavors. This spicy and aromatic curry is a perfect combination of succulent prawns and a rich, flavorful sauce.
Ingredients
- 500g prawns, cleaned and deveined
- 3-4 tbsp vindaloo masala paste
- 2 onions, finely chopped
- 4-5 garlic cloves, minced
- 1-inch ginger, grated
- 2 tomatoes, pureed
- 1/2 cup coconut vinegar
- 1/4 cup vegetable oil
- Salt to taste
Instructions
- Heat oil in a pan and sauté the onions until golden brown.
- Add the garlic and ginger, and cook for a few minutes.
- Stir in the vindaloo masala paste and cook for 2-3 minutes.
- Pour in the tomato puree and cook until the oil separates.
- Add the prawns, coconut vinegar, and salt. Cook for 5-7 minutes until the prawns are cooked through.
- Serve hot with steamed rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pan Chopping board Knife Wooden spoon
Tools
Blender
Serving suggestions
Serving Suggestions: Enjoy Prawn Vindaloo with steamed rice or naan bread.
Tips & tricks
Tips: Adjust the amount of vindaloo masala paste according to your spice preference.
Cost
$15