19th November 2017

Prawn Vindaloo

The prawn vindaloo is a mildly spiced curry which is easy and quick to make. It is a variant of the original Goan Vindaloo made to cater to people who do not eat p***. You can serve this curry with hot rice and fried fish.

Serves: A Family of Four

Prep. Time: 15 Mins. + 60 to 120 Mins. (marination)

Cooking Time: 20 Mins.

Ingredients:

  • Prawns (shelled & deveined – tail on) – 18 to 20 medium large
  • Onion (finely chopped) – 1 medium
  • Tomatoes (grated) – 2 small
  • Potatoes (half boiled, skinned & cubed) – 2 small
  • For the Masala Paste
    • Kashmiri Red Chillies (deseeded) – 8 to 9
    • Cumin Seeds – 1 tsp.
    • Mustard Seeds – 1 tsp.
    • Turmeric Powder – a pinch
    • Garlic – 6 small cloves
    • Ginger – ½ inch
  • Palm Vinegar – 3 to 4 tbsp.
  • Sugar – ¼ tsp.
  • Oil – 2 to 3 tbsp.
  • Salt – 1 ½ tsp. or to taste

Step 1:     Grind all the ingredients listed under masala paste using 2 tbsp. vinegar and a little water to a smooth paste. Rub the prawns with 1 tsp. salt and the ground masala paste and marinate in the refrigerator for 1 to 2 hours.

Step 2:     Later, heat the oil in a pan and sauté the onions for 2 minutes on low heat till soft. Add the marinated prawns and sauté till they change colour (about 1 to 1 ½ minutes). Next, add 300 ml water, the boiled and chopped potatoes, 1 tbsp. vinegar, ½ tsp. salt and the sugar and cook covered on low heat for 5 minutes.

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Step 3:     After 5 minutes, add the grated tomatoes and cook covered on low heat for another 5 minutes. Check for salt and vinegar and add if required. Cook for a further 5 minutes.

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