Vindaloo Prawn

Name: Vindaloo Prawn
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 600g large prawns, peeled; 4 dried Kashmiri chillis, soaked; 4 cloves garlic; 2cm fresh ginger; 2 tbsp malt vinegar; 1 tsp ground cumin; 1 tsp turmeric; 1 tsp ground coriander; 1 large onion, diced; 400g crushed tomatoes; 3 tbsp vegetable oil; 1 handful fresh coriander

A Goan fiery prawn curry sharpened with vinegar and chilli — fast to cook and intensely flavoured. Marinating the prawns in half the spice paste for twenty minutes before they're added is what lets the vindaloo's sharp, vinegary heat actually penetrate the flesh rather than just coating it.

Total time

45 min

Prep

25 min

Cook

20 min

Difficulty

medium

Cuisine

Indian

gluten-free

Ingredients

600glarge prawns, peeled

4dried Kashmiri chillis, soaked

4 clovesgarlic

2cmfresh ginger

2 tbspmalt vinegar

1 tspground cumin

1 tspturmeric

1 tspground coriander

1large onion, diced

400gcrushed tomatoes

3 tbspvegetable oil

1 handfulfresh coriander

Instructions

Blend soaked chillis, garlic, ginger, vinegar and all spices into a paste.

Marinate prawns in half the paste for 20 minutes.

Fry onion in oil until golden.

Add remaining paste and cook 3 minutes.

Add crushed tomatoes and simmer 10 minutes.

Add marinated prawns and cook 4 minutes until pink.

Season generously, scatter with coriander.

Serve with steamed rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

284

Protein

37.7g

Fat

11.1g

Carbs

9.7g

Fiber

2.2g

Sodium

181mg

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