Goan Prawns Vindaloo Recipe
Discover the vibrant flavors of coastal India with this authentic Goan Prawns Vindaloo recipe, a delightful balance of spicy, tangy, and aromatic notes that will surely tantalize your taste buds. The dish, characterized by its rich history and zesty flavors, is perfect for serving as a side dish alongside steaming rice or traditional Goan accompaniments.
Ingredients
| Ingredient | Quantity |
|---|---|
| Prawns | 250 grams |
| Onion (finely chopped) | 1/2 |
| Tomato (finely chopped) | 1 |
| Salt | To taste |
| Sunflower Oil | As needed |
| Onion (chopped) | 1 |
| Garlic (chopped) | 1 inch |
| Ginger (chopped) | 6 cloves |
| Dry Red Chillies | 6 |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Coriander (Dhania) Seeds | 1 teaspoon |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cinnamon Stick | 1 |
| Cloves (Laung) | 4 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 tablespoon |
| Black Peppercorns | 1/2 teaspoon |
| Vinegar | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 |
| Protein | 18 g |
| Carbohydrates | 12 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sodium | 400 mg |
Preparation Time
| Duration | Time |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 15 minutes |
| Total Time | 30 minutes |
Servings
| Servings | 4 |
Instructions
To commence your culinary journey into the realm of Goan cuisine, start by preparing the flavorful Vindaloo paste. In a heavy-bottomed pan, heat a splash of sunflower oil over medium heat. Introduce the chopped ginger and garlic, sautéing them until they begin to turn a lovely golden brown, releasing their enticing aromas.
Next, add the dry spices: black peppercorns, mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, cloves, a cinnamon stick, and dry red chillies. Allow these spices to roast gently over low heat for about one minute, stirring occasionally, until they release their fragrant oils. Once aromatic, turn off the heat and let the mixture cool.
Once cooled, transfer the roasted spices into a mixer grinder along with one chopped onion and blend until you achieve a smooth paste, which will serve as the heart of your Vindaloo.
In a separate wok or deep frying pan, heat another tablespoon of cooking oil. Add the remaining chopped onion and sauté until it softens and becomes translucent, which should take a few minutes. Now, stir in the freshly made Vindaloo paste, cooking it for about five minutes until the raw smell of the ginger, garlic, and spices dissipates, leaving a rich aroma.
At this stage, introduce the finely chopped tomatoes, allowing them to soften and meld into the masala until they become mushy. It’s time to add the star of the dish: the prawns. Sauté the prawns until they turn pink and start releasing their natural juices.
Cover the pan and let the Prawns Vindaloo simmer for an additional five minutes, allowing the gravy to thicken and develop its rich flavor. Taste and adjust the seasoning with salt and additional vinegar to enhance the tanginess according to your preference.
Once everything is perfectly balanced, turn off the heat and transfer your aromatic Prawns Vindaloo into a serving bowl.
Serving Suggestions
This exquisite Goan Prawns Vindaloo is best enjoyed alongside steamed rice, complemented by dishes such as Moongachi Usali and Amlechi Uddamethi for a wholesome weekday lunch that captures the essence of Goan culinary tradition. Dive into the vibrant flavors and enjoy a taste of the coast!
This Goan Prawns Vindaloo recipe not only embodies the rich culinary heritage of India but also showcases the beautiful blend of spices that define this delectable dish. Happy cooking!
