Prawn Vindaloo! Quick and easy and it will surely tantalize your taste buds. We use very few ingredients to make this authentic recipe and moreover, it gets ready in minutes.
Vindaloo is one of the most popular dishes and awesomely delicious too. This is basically a Portuguese dish marinated with wine. The vindaloo was adapted by us with some variations like wine is replaced with vinegar.
Traditionally, vindaloo is made with meat, especially pork or chicken but this recipe with seafood is also worth trying.
The Prawn Vindaloo recipe in this post is the East Indian version of the vindaloo. It has very few ingredients and turns out to be simply amazing.
Table of Contents
Prawn Vindaloo Recipe
You can make this authentic recipe for Prawn Vindaloo in three simple steps. Moreover, this recipe is so quick and easy to make and gets ready in a few minutes.
You could also store this vindaloo at room temperature for almost 3 to 4 days as we use vinegar for this recipe. You could also refrigerate this if you need to preserve it for a longer period.
STEP I – Marinate the Prawns
- Marinate 12 – 15 prawns with turmeric powder and salt. Let the prawns sit on your kitchen counter for at least 10 to 15 minutes.
STEP II – Basic Vindaloo Paste
- To make this dish you will first have to make a basic vindaloo paste. Grind these simple ingredients into a fine paste. This is a paste that you could use for any vindaloo recipe.
- You could also make larger quantities of this vindaloo paste and preserve it in your refrigerator for use later
- Kashmir Chillies – 10 to 12
- Garlic flakes – 12
- Cumin seeds – 1 tsp
- Peppercorns – 1/2 tsp
STEP III – Preparing the Vindaloo
- Heat 4 tbsp oil in a pan and saute 1 medium onion chopped until translucent. This step is optional as onions are generally not added to a vindaloo recipe. But I prefer to add onions as it gives a nice texture and body to this recipe.
- After the onions turn translucent, add the vindaloo paste and then fry for 4 – 5 minutes till the raw smell of the paste goes off.
- Now add in the marinated prawns and 1/2 a cup of water and then stir and simmer for 5 – 6 minutes till the prawns are cooked.
- Finally, put in a 1/4 cup of palm vinegar or malt vinegar and simmer again for 2 -3 minutes and then switch off the flame.
- You could add a little sugar to this prawn vindaloo recipe before you could turn off the heat. This is optional but will add a slight twist to the spicy and tangy taste of the prawn vindaloo.
Delicious Prawns Vindaloo is ready! Enjoy it with bread, rice, pulao, or plain rotis.
Prawn Vindaloo Recipe Video
Serving Suggestions
Serve Prawn Vindaloo as a main course or as a side dish with bread, steamed rice, or Rotis.
Store it in the refrigerator and enjoy a with your meals. It also stays on the countertop at room temperature for 3 to 4 days.
Other Prawn Recipes you may like
East Indian Prawn Curry Recipe Prawn Atwan
Printable Recipe
Prawn Vindaloo Recipe
Ingredients
- 12-15 Prawns, devined with tails intact
- ½ tsp Turmeric powder
- 1 Onion chopped
- ¼ cup Palm vinegar
- 4 tbsp Oil
- Salt to taste
Vindaloo Paste
- 10-12 Kashmir Red Chillies
- 12 Garlic flakes
- 1 tsp Cumin seeds
- ½ tsp Peppercorns
Instructions
- Marinate prawns with turmeric powder and salt
- Heat oil in a pan and saute the chopped onions till brown
- Add the vindaloo masala paste and fry for 4 – 5 minutes
- Now add the marinated prawns and ½ cup of water and cook till the prawns are done
- Pour in the palm vinegar and let simmer for 5 -6 minutes.
- Serve Prawn Vindaloo with rice, bread or rotis.
Notes
- Adjust chillies to suit your taste
- Adjust vinegar to taste
- Add 1 tsp sugar to the vindaloo paste for a slightly sweet spicy tangy taste.
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