Prawn vindaloo.

Prawn vindaloo, a spicy Indian prawn curry from the coastal area of India.

This prawn vindaloo is one of those seafood dishes that epitomize the Portuguese influence in Goan food.

The dry prawn curry is tangy, spicy and full of flavor from the vindaloo masala in which the prawn curry is cooked.

Flavors of prawn vindaloo.

Prawn vindaloo is made with cooking shrimp in an aromatic spice paste(vindaloo masala)which includes ginger, garlic, cumin, fenugreek, mustard, cinnamon and cloves.

These vindaloo paste ingredients give the Goan prawn curry its aroma and distinct flavors.

Prawn vindaloo is also quite spicy which comes from the peppercorns and red chillis used.

The slight tang or sour taste which goes well with all of the vindaloo paste is given by adding a little vinegar.

When the fresh prawns are cooked in the vindaloo masala just long enough for them to cook through, you’ll get a Goan prawn curry that is unique in its taste.

Meal ideas for Shrimp vindaloo.

Serve with a bowl of rice and a fresh salad.

Serve with some roti or chapathi and a dhal curry as the prawn vindaloo is a dry curry.

For a simpler meal, you can also serve with baguettes or any type of rustic bread and a side dish of potato curry or dal tadka.

Frequently asked questions about prawn(shrimp)vindaloo.

What is vindaloo?

Vindaloo is a term used for spice dishes that originate from the Goan region.

It’s not a lightly spiced shrimp dish but is heavy in aromatic spices.

If you love spicy shrimp recipes then this Goan dish is for you.

How spicy is prawn vindaloo?

Quite spicy but you can control the spiciness of the prawn vindaloo curry by reducing the red chilli and pepper added to the seafood curry.

Can I make the prawn vindaloo ahead of time?

Yes, you can actually make the seafood dish a couple of hours early.

If you want to make the recipe a day ahead, I would recommend making the vindaloo paste early and then combining the shrimp a few hours early to serving time.

Can I freeze shrimp vindaloo?

I would recommend not freezing the seafood vindaloo dish.

More Indian shrimp curry dishes

Malabar Shrimp curry

RECIPE AT A GLANCE

How to make Goan shrimp vindaloo

500g cleaned deveined shrimp(can use shrimp with shell as well)

1/4 teaspoon of red chilli [owder

Salt to season

To make the vindaloo paste

4 dry red chillies

1/2 teaspoon of fenugreek seeds

1 teaspoon of mustard seeds

2 teaspoons of coriander seeds

3 cardamom pods

1″piece of cinnamon stick

2 cloves

1/2 teaspoon of cumin seeds

1 teaspoon of black pepper corns

4 tablespoons of oil

3 cloves of garlic minced(1 tablespoon of garlic paste)

2″piece ginger minced(1 tablespoon of ginger paste)

2 medium-sized onions sliced fine

2 medium-sized tomatoes chopped

1/2 a teaspoon turmeric powder

2 tablespoons of vinegar

Method

How to make Goan shrimp(prawn) curry.

Devein, clean and rinse the shrimp(500g).
Place the shrimp in a colander and remove all excess water.
Use thick paper towels to pat dry and remove all excess water.
Season the shrimp with salt and set aside.

Season lightly with salt and red chillie powder(1/2 tsp).
Combine and set aside to marinate until you can make the spicy vindaloo paste.
Refrigerate until used if you are living in a humid country.

How to make the vindaloo spice powder.

Add dry red chilies(4), fenugreek seeds(1/2 tsp),mustard seeds(1 tsp), coriander seeds(2 tsp), cadamom pods(3),cinnamon(1″),cloves(2), cumin seeds(1/2 a tsp), fresh peppercorns(1 tsp)into a small frying pan.

Dry roast the spices over low heat while you constantly stir to avoid the spices from burning.
Slow dry roast until they release their aroma.

Once you’ve dry roasted the spices, remove the frying pan from the stove and set aside until the spices are cool.

Transfer the spices into a spice grinder, blend until you have a coarse spice powder.

Set this vindaloo spice powder aside until you need to use it.

How to cook the shrimp/prawn vindaloo.

Place a medium-sized pan over medium fire.

Pour in oil(4 tbsp), as it warms add garlic-ginger(1 tbsp each)into the pan, cook until they release their aroma.
Make sure you are constantly stirring to avoid burning.

Add the chopped onions(2 medium)to the cooking pan and cook until the onions are really soft.
Break down the onions if you’ve chopped them to somewhat large pieces.

Once the onions, ginger garlic is cooked and soft, add the dry vindaloo spice powder, tumeric powder(1/2 a tsp)to the pan.

Maintain low heat as you combine.

Add the chopped tomato(2 medium chopped) and combine it with the vindaloo spices.

Maintain low heat to avoid burning the spices and crush the tomatoes.

Add the prawns into the vindaloo paste and cook with the spices.

Cook over low medium head for 1 minute. add vinegar(2 tbsp), combine, taste and season with salt as needed.

Cover and cook for 3-5 minutes untill the prawns are cooked tender(avoid overcooking and turning them rubbery.

Serve prawn(shrimp) vindaloo warm.