Goan Prawns Vindaloo Recipe
Description:
Prawns Vindaloo is a beloved Goan dish that blends the bold flavors of a spicy vindaloo paste with the delicate sweetness of prawns. The rich gravy, infused with aromatic whole spices and tangy vinegar, creates a mouthwatering combination that will transport you straight to the beaches of Goa. This dish, often served as a side, is a perfect pairing with steamed rice for a fulfilling meal.
Cuisine: Goan
Course: Side Dish
Diet: Non-Vegetarian
Ingredients
Main Ingredients:
| Ingredient | Quantity |
|---|---|
| Prawns | 250 grams |
| Onion | 1/2 Onion, finely chopped |
| Tomato | 1 Tomato, finely chopped |
| Salt | To taste |
| Oil | As needed |
For the Vindaloo Paste:
| Ingredient | Quantity |
|---|---|
| Onion | 1 Onion, chopped |
| Garlic | 1 inch, chopped |
| Ginger | 6 cloves, chopped |
| Dry Red Chillies | 6 pieces |
| Methi Seeds (Fenugreek) | 1/4 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Coriander Seeds (Dhania) | 1 teaspoon |
| Cardamom Pods (Elaichi) | 2 pods/seeds |
| Cinnamon Stick (Dalchini) | 1 stick |
| Cloves (Laung) | 4 pieces |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 tablespoon |
| Black Peppercorns | 1/2 teaspoon |
| Vinegar | 1 tablespoon |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 2-3
Instructions
-
Prepare the Vindaloo Paste:
- Begin by preparing the flavorful vindaloo paste. Heat some oil in a heavy-bottomed pan. Add the chopped ginger and garlic, sautรฉing them until they start to brown slightly.
- Next, add the black peppercorns, mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, cloves, cinnamon stick, and dry red chillies. Roast these spices over a low flame for about a minute, allowing the spices to release their delightful aroma.
- Once the spices are fragrant, turn off the heat and allow the mixture to cool down. Transfer everything into a mixer grinder, adding the chopped onion, and grind the mixture into a smooth paste.
-
Cook the Prawns Vindaloo:
- Heat a wok or deep frying pan and add a tablespoon of cooking oil. Once the oil is hot, add the finely chopped onions. Sautรฉ them until they turn soft and translucent, which should take about 4-5 minutes.
- Add the freshly ground vindaloo paste to the pan. Sautรฉ it for another 5 minutes, ensuring that the raw smell of the ginger, garlic, and spices fades away. This step is crucial to allow the flavors to meld together.
- Add the chopped tomatoes and cook them until they become mushy and break down into the sauce.
-
Add the Prawns:
- Now, add the prawns to the pan and stir them in, allowing them to sautรฉ for a few minutes. The prawns will release some water into the gravy.
- Cover the pan and let the dish simmer for 5 minutes, allowing the prawns to cook fully and the gravy to thicken. Check the seasoning and adjust with more salt or vinegar if needed, depending on your taste preference.
-
Final Touches:
- Once the prawns are tender and the gravy has reached your desired consistency, turn off the heat. Transfer the Prawns Vindaloo to a serving bowl, ready to be enjoyed.
Serving Suggestions:
- Pair with Steamed Rice: The tangy, spicy prawns go perfectly with soft, fluffy steamed rice, which helps balance the heat of the dish.
- Accompany with Moongachi Usali: A mild side dish of moong dal usali, or sprouted moong beans, can complement the bold flavors of the vindaloo.
- Side of Amlechi Uddamethi: A traditional Goan sour mango chutney or amlechi uddamethi can add a delightful contrast to the spiciness of the prawns.
Note:
For an extra punch of flavor, you can let the Prawns Vindaloo sit for a few hours before serving to allow the spices to further infuse the prawns and gravy. This dish is best enjoyed fresh but also makes a delicious leftover meal. Enjoy the rich, bold, and spicy goodness of this Goan classic!
