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Prawns Vindaloo Sabzi Onion
A weeknight Indian prawn vindaloo with green chilies and onion, finished with yogurt and coconut milk, served over basmati rice.
Ingredients
Instructions
Season the prawns and saute them over medium-high heat until well browned, about 4 minutes.
Add the green chilies and onion, cooking until softened, about 8 minutes.
Stir in the yogurt and coconut milk for 3 minutes.
Cook the basmati rice separately and fluff with a fork.
Let the prawns simmer gently for about 6 minutes so they stay tender and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the basmati rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
