Prawn vindaloo recipe, Spicy Goan prawn curry

Prawn Vindaloo is a spicy gravy/curry dish popular in goa which is prepared using a freshly ground masala paste containing dried red chilli, garlic, ginger, peppercorn, vinegar and whole spices gives this dish a unique flavor and creates magic in this dish. Along with the paste the addition of potato along with shrimp gives this dish a very new flavor with lip smacking taste. Vindaloo is usually done with meat but i wanted to give it a new try with sea food so i chose to make it with shrimp and it turned just yummy like the one with chicken that i regularly make at home. Shrimp vindaloo goes well with white rice, roti, chapati or even paratha. For the below recipe i used byadgi chilli for extra spiciness and color a, but you can use regular dried red chilli also. Again for this recipe i used small prawn which can be replaced with big ones too. So lets get to the making!

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Ingredients

Onion – 1
Tomato – 1
Prawn –1 ½ cup (cleaned and deveined)
Potato – 1 (big)
Turmeric powder – ¼ tsp
Garam masala powder- ½ tsp
Salt – to taste
Chopped cilantro – 1 tbsp
Oil – 1 tbsp

Ingredients For grinding

Dried red chilli – 8
Clove – 2
Cinnamon stick – ¼ tsp
Peppercorn – ¼ tsp
Onion – ¼ cup (chopped)
Garlic – 2
Ginger – 1 chunk
Cumin seeds – ½ tsp
Vinegar – 1 tsp
Oil – 1 tsp

Note

* 1 cup = 160 ml

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How to make prawn vindaloo with step by step images

Heat 1 tsp oil in a pan, add dried red chilli, cloves, cinnamon stick, cumin seeds, peppercorn, ginger chunk and garlic. Saute well until aromatic and put off the flame. Allow it cool down.
Now in a blender add the cooled mixture, vinegar and also chopped onions. Grind it into a smooth paste without adding any water. Keep the ground paste aside.
Now chop onions and tomato finely. Wash, peel and chop potatoes into big chunks.
Heat oil in a pan, add chopped onions, saute well until onions slightly brown.
Now add chopped tomato, salt, turmeric powder and garam masala powder. Saute well and allow the tomatoes to get cooked.
When the tomatoes look cooked add chopped potato chunks. Mix well.
After 2 minutes of adding potatoes add the ground masala paste and mix well. Cook the potatoes half done.
when potatoes look half done add prawns and mix well. Add little water to get a gravy consistency. ( I used around half cup) cook the mixture in medium flame with lid on.
When everything looks cooked and has thick gravy consistency garnish it with chopped cilantro and put off the flame. Serve it hot with rice, chapati or roti.