mearl223 On July - 31 - 2011

Goan Prawn Vindaloo

This is a famous Goan red spicy prawn curry with a vinegar base – the kind you would eat by the Calangute beach in Goa on a lovely summer day, with some paavs or bolied rice & a tall beer!



PrepTime 15mins – Cook Time 20mins – Serves 4


Ingredients :

1 kg. prawns – cleaned, salted for 10mins minimum & then washed.
2 medium potatoes cut into 8 pcs each.

For Seasoning:
3 tbsp. ghee
few curry leaves
1 small onion- finely sliced
Salt to taste

For Vindaloo Masala:
1/2 tsp peppercorns
3 tsp. jeera/cumin
12 small dry kashmiri chillies
1/2 tsp turmeric
2 cardamoms
10 cloves garlic
2-3 tbsp. Vinegar

Cooking Instructions

1. Grind the masala ingds into a paste with only vinegar, no water.
2. Heat oil & fry onions till golden – add curry leaves & fry well.
3. Add the masala paste & fry well.
4. Add the potatoes & a little water – cover & cook till they’re almost done (not soft).
5. Add the prawns & some salt to taste – toss around gently to evenly cook.
6. Add some water & simmer till the gravy thickens.
7. Serve with rice or ‘paavs’.

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