How To make Prawn Vindaloo (Hot Prawns)
1 tb Garlic;sliced
1 tb Hot red chili peppers, fresh
-sliced 2 ts Cumin seed; ground
1 ts Mustard seeds
1 ts Black peppercorns
1 ts Tumeric; ground
1/4 c Cider vinegar
1/4 c Corn oil
1 c Onion slices;ground to paste
2 lb Prawns; or large shrimp
-peeled & deveined 1/2 c -Water
1 ts -Salt
Grind the garlic, chili, cumin seed, mustard seeds, peppercorns & tumeric together in a processor with 2 Tbsp of vinegar to act as a lubricant. Heat the oil in a pan and fry the onion paste over moderately low heat until light brown. Add the ground spices and continue to fry the mixture until it turns reddish, with a 'crumbled' look. Add the prawns & cook, stirring frequently for 10 minutes. Add the balance of the vinegar, the water and salt and continue to simmer, uncovered, for 5 minutes more. There will be very little sauce. Serve warm VARIATION: The prawn vindaloo can be prepared as a proper pickle, which means that it is a bottled (or refrigerated condiment) used now and then with other foods as an adjunct to the meat or fish dishes being served. Should you wish to prepare this as a pickle, follow the instructions, but omit the onions & and the water & cook the prawns separately in 2 Tbsp of oil before adding them to the mixture. SERVES: 6 SOURCE: _The Varied Kitchens of India_, the Parsi Kitchen chapter posted by Anne MacLellan
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Prawn Vindaloo - Spicy Goan Prawn Vindaloo - Secret Ingredient Revealed - Bong Bawarchi
Prawn Vindaloo - an spicy Goan Prawn Curry - Shrimp curry with Vindaloo Masala - Bong Bawarchi - Goan Shrimp Vindaloo - Easy Prawn Vindaloo
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If you're a seafood lover looking for a dish with a kick, this Prawn Vindaloo recipe is perfect for you. Our step-by-step tutorial will guide you through the process, making it easy to recreate this restaurant-quality dish in the comfort of your own kitchen.
To start, we'll show you how to marinate the prawns in a tantalizing blend of spices, including aromatic cumin, fiery chili powder, tangy tamarind, and fragrant garam masala. This combination of flavors will infuse the prawns with a rich and vibrant taste.
Next, we'll teach you the secrets to creating the perfect Vindaloo sauce. Our recipe uses a medley of ingredients like garlic, ginger, onions, and tomatoes, all cooked down to create a thick and luscious base. We'll show you the precise cooking techniques to achieve a balance of flavors that is both spicy and tangy.
Once the sauce is ready, we'll add the marinated prawns, allowing them to simmer and soak up all the flavors. The result is a mouthwatering dish that showcases the unique blend of spices that Vindaloo is known for.
In addition to its incredible taste, this Prawn Vindaloo recipe is also packed with health benefits. Prawns are an excellent source of lean protein and are rich in essential nutrients like omega-3 fatty acids. This dish is a perfect choice for those looking for a nutritious and delicious meal.
Whether you're a seasoned chef or just starting out, our Prawn Vindaloo recipe is sure to impress. Don't forget to subscribe to our channel and hit the notification bell, so you never miss an update. Get ready to take your taste buds on a spicy and flavorful journey with our tantalizing Prawn Vindaloo recipe!
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Shrimp Vindaloo Recipe (Authentic Goan Recipe)
Detailed recipe link:-
INGREDIENTS
FOR VINDALOO PASTE
10-12 dry Kashmiri red chilies
1 tbsp white vinegar
2 tbsp whole coriander seeds
3-4 cloves
1 inch piece of cinnamon stick
2-3 whole green cardamoms
8-10 whole black peppercorns
1 tsp cumin seeds
1 tsp mustard seeds
8-10 cloves garlic
2 teaspoon chopped ginger
1-1/2 tbsp tamarind paste
FOR THE CURRY
4 tbsp vegetable oil
2 cups chopped onions
1 cup tomato puree
1 tsp turmeric powder
salt to taste
1/2 tsp sugar
1 pound shrimp 500 g, cleaned and deveined
Prawns Vindaloo | Goan Spicy Fish Recipe | Shrimp Vindaloo #ChemmeenVindaloo #PrawnRecipe #Mit Magic
Prawns Vindaloo
How to make prawn vindaloo
#GoanDish#PrawnVindaloo
Vindaloo is originally a Portuguese recipe which is widely popular in Goa and parts of the Konkan region. It is usually made with pork but one can try making it with prawns and chicken as well.
The readymade Tulua paste which I have used is pretty good... but you can make your own paste at home.
Ingredients.. For 400 gm prawns...
Make a paste of 8 kashmiri red chilli paste, 1 tbspn of ginger, garlic paste, 8 black pepper corns, 1tspn cumin pwdr,
4 cloves, a pinch of turmeric pwdr.
Also add 1 tspn of vinegar or toddy vinegar.
Salt and jaggery or sugar as per taste.
Add this to the prawns and marinate it for 15 min.
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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
Prawn Vindaloo Hot Prawns - Kitchen Cat
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★ Kitchen Cat ★ Prawn Vindaloo Hot Prawns Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 tb : Hot Red Chili Peppers, Fresh
2 ts : Cumin Seed; Ground
1 ts : Black Peppercorns
1 c : Onion; Slices, Ground to Paste
1/2 c : Water
1 tb : Garlic; Sliced
1/4 c : Cider Vinegar
1/4 c : Corn Oil
1 ts : Salt
1 ts : Mustard Seeds
1 ts : Tumeric; Ground
2 lb : Prawns; or Large Shrimp