How To make Prawn Vindaloo (Hot Prawns)

Shrimp Vindaloo Vindalho | Goan Recipe | Kravings

Vindaloo or Vindhalho is a popular Goan curry. Goa is a state that is on the western coast of India and boasts of an amazing seafood rich cuisine. This recipe came down from the Portuguese settlers – Vin meaning wine and Alho meaning garlic. There are many many recipes out there that use potatoes as aloo means potato in Hindi – please refrain! The original Vindaloo is made with Pork however in the modern times you can find Chicken and Seafood versions of this iconic dish.



Today Wine is not used – I can only go by my own theory that the settlers had wine that turned to vinegar on their long sea voyages and the locals in Goa added red Kashmiri Chillies which gives this dish it’s iconic rich red colour!



My original recipe has always come from my Mom’s handwritten recipe books but I’ve made a slight change by soaking the chillies in hot water for this recipe.

Here are the ingredients and steps to make this recipe!
Shrimp Vindaloo


Vindaloo Paste

20 Kashmiri Chillies

1 inch stick Cinnamon

6 Cloves

1 tsp Cumin seeds

10 Peppercorns

1/4 tsp Black Mustard seeds

1/2 tsp Turmeric powder

1/4 cup Ginger

1/4 cup Garlic

1/4 cup Goa (sub Red Wine Vinegar or Malt Vinegar)

Water as required





1 lb of Shrimp (approx. 500 gms)

1/2 cup ground Onion

4 oz Vindaloo paste (approx. 8 tbsps)

Salt to taste

1/2 a cup fresh pureed Tomato here

1/2 - 1 cup stock

1/2 cup of water or stock



Clean and deseed the Chillies

Soak the Kashmiri Chillies in hot water fir 1 hr to overnight for 2 reasons A) I feel much better knowing that the chillies have been cleaned by immersing in hot water and B) Soaking the skins makes for a much better texture in the Vindaloo paste

First process all the dry ingredients like the Cinnamon, Cloves, Cumin seeds, Peppercorns & Mustard seeds

Add the Turmeric powder

Add the fresh Ginger & Garlic

Add the soaked chillies in batches and process

Add the Vinegar and the rest of the chillies and keep processing.

To thin out this masala and get it nice and smooth add the water that the chillies were soaked in or regular water

In a sauce pan, heat up some oil and add the ground Onion and allow it to saute

Add the shrimp in and allow to saute for a few minutes

Add the Vindaloo paste

Saute the shrimp and the vindaloo paste together so the shrimp is coated in this

Add salt to taste

Add the fresh pureed Tomato

To thin this out add the stock and more water or stock as required

Cover this and allow this to cook for just a few minutes



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Chingrir Vindaloo Recipe / PRAWNS VINDALOO IN BENGALI/SHRIMP VINDALOO / Authentic Goan Cuisine:

Chingrir Vindaloo (Prawn Vindaloo)
Ingredients.
150 grams Medium size prawn (cleaned and washed)
01 Big size potato (fried)
01 Big size chopped onion
01 big size chopped tomato
05 to 06 no’s dry curry leaves
01-inch cinnamon
01 tsp cumin powder
½ tsp garam masala powder
01 tsp red chilly powder
½ tsp turmeric powder
Salt as per taste
½ tsp sugar
Some coriander leaves for garnish
04 to 05 tbs refined oil
Some water

For paste.
03 to 04 ea prawn
01 inch ginger
05 ea garlic cloves
04 ea red chilly
01 tsp white vinegar
Method.
Hot the pan add oil, onion, cinnamon and curry leaves, make the onion little golden brown then add the prawn and little salt and sauté again, add the paste and cook foe ½ minute then add tomato, garam masala, turmeric, chilly powder and cumin powder and mix well then add some water and cover with lid and lets cook 02 minutes then add salt, sugar, fried potato again add little water and cooked like more 05 minutes cover with lid.
After that check the salt and taste, your prawn vindaloo is ready, serve hot with plain rice or fried rice.Enjoy......

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Jayatimondol #prawnvindaloo #joyeeskitchen #chingrivindaloo

Goan Authentic Prawns Vindaloo#shorts#goa#goan#goanrecipes#prawn#authentic

PRAWNS VINDALOO RECIPE IN ENGLISH | SHRIMP VINDALOO | Authentic Goan Cuisine | Goan Recipes.

Prawns Vindaloo is a popular Goan Curry recipe which is made with a spicy vindaloo masala made up of red chillies, aromatic whole spices and vinegar.
The sweetness of the prawns and potatoes compliments the spiciness of the gravy.
I have used byadgi chillies instead of Kashmiri chillies as they are spicier. Traditionally Kashmiri chillies are used for making Vindaloo.

--Timestamps--
0:25 - Ingredients for Prawns vindaloo.
1:04 - How to prepare vindaloo masala paste.
1:48 - How to marinate the prawns.
2:23 - How to make prawns vindaloo.

Ingredients-

1) Prawns - 200gms cleaned & Deveined
2) Potato - 1 boiled & cubed
3) Tomato - 1 chopped
4) Onion - 1 chopped
5) Ginger - 1 inch
6) Garlic - 3 cloves
7) Dry red chillies (byadgi) - 8 deseeded & soaked for 1hr.
(
8) Cumin seeds - 1 tsp
9) Mustard seeds - 1 tsp
10) Cinnamon sticks - 1 inch
11) Black pepper - 1 tsp
12) Cloves - 4-5
13) Turmeric - 1/2 tsp
14) Vinegar - 1 tbsp
15) Salt as required
16) Oil for frying
17) Water as required

Method-

To prepare the Vindaloo Masala
- In a grinder jar, take
Dry red chillies
+ginger
+garlic
+cumin seeds
+mustard seeds
+cinnamon stick
+black pepper
+cloves
+vinegar

And grind to a fine paste

- add Turmeric and salt to the Prawns and mix well
- now add the Vindaloo Masala, mix well and set it aside for 60 mins.
After 60 minutes
- heat oil in a thick bottomed pan
- add the chopped onion and fry till it turns brown
- now add the chopped tomato and saute till soft and pulpy
- now add the marinated prawns and let it cook for 1 minute on medium flame.
- keep stirring constantly
- after 1 minute add water as required to adjust the consistency of the gravy
- add the boiled and cubed potato
- salt
- let it cook on medium flame till the gravy thickens.
- Prawns Vindaloo is ready
- serve with hot, plain white rice or chapatis.


***the Prawns can be marinated for a longer time also

*** you can keep the seeds of the dry red chillies if you want to make a spicy curry

*** you can use Kashmiri dry red chillies if you like.


#vindaloo
#prawnsvindaloo
#goancuisine
#prawns
#cookwithme




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PRAWN CURRY | PRAWNS GRAVY RECIPE | PRAWN MASALA CURRY | SHRIMP CURRY

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Ingredients for Prawn Curry :

- Prawns, medium sized (cleaned and deveined) - 500 gms gross- 250-300 gms net
- Onions, fine chopped- 2 small
- Ginger garlic paste- 1 tsp
- Tomatoes, fine chopped- 2 small
- Green chillies, slit & cut- 2
- Salt- 3/4 tsp or to taste
- Turmeric powder- 1/4 tsp
- Red Chilli powder- 2 tsp or less as per taste
- Coriander powder- 1/4 tsp
- Cumin powder- 1/2 tsp
- Garam masala powder- 1/2 tsp (Link to our Garam Masala Recipe:
- Coconut milk- 1 cup (of a quarter coconut or readymade)
- Coriander leaves, chopped- 1 tbsp
- Oil- 2 tbsp

Preparation:

- Shell, devein and wash the prawns. Let the water drain from the prawns.
- Chop the onions and the tomatoes, slit and cut the green chillies.
- Take out coconut milk from a quarter of a coconut or use fresh coconut milk available in stores.

Process:

- Heat 2 tbsp oil in a kadai and add the chopped onions.
- Fry on medium to low heat till translucent( around 8-10 mins) and then add the green chillies.
- Add the ginger garlic paste. Mix and fry for around 2 mins till raw smell is gone.
- Add the chopped tomatoes, mix and add the salt. Cook for around 5 mins till tomatoes are soft.
- Add all the powders other than garam masala powder.
- Mix and add 1/2 cup of water. Bhuno on medium for around 2-3 mins till the masalas are cooked.
- Now add the prawns and mix well. Fry for around 5 mins on medium heat.
- Add the coconut milk, let it come to a boil, lower the heat to low and cover & cook for around 10 mins.
- Now add the garam masala powder, mix & sprinkle chopped coriander leaves.
- Serve hot with roti or rice.


#prawncurry #shrimpcurry #prawnmasala #prawncurryrecipe #spicyprawnmasala #spiceeatsrecipes #spiceeats



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Spicy Masala Prawns | Sanjeev Kapoor Khazana

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Prawns cooked in spicy onion and tomato masala.