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.

Prawn Vindaloo

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

  1. Heat oil in a pan and sauté the onions until golden brown.
  2. Add the garlic and ginger, and cook for a few minutes.
  3. Stir in the vindaloo masala paste and cook for 2-3 minutes.
  4. Pour in the tomato puree and cook until the oil separates.
  5. Add the prawns, coconut vinegar, and salt. Cook for 5-7 minutes until the prawns are cooked through.
  6. 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