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Vindaloo Prawn
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.
Ingredients
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.
