Prawn Vindaloo Recipe

Name: Prawn Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon garlic sliced; 1 tablespoon hot chili peppers sliced; 2 teaspoons cumin seeds; 1 teaspoon mustard seeds; 1 teaspoon black peppercorns; 1 teaspoon turmeric ground; 1/4 cup apple cider vinegar; 1/4 cup corn oil; 1 cup onion slices; 2 pounds shrimp peeled, deveined; 1/2 cup water

Servings: persons

1 tablespoon garlic sliced
1 tablespoon hot chili peppers sliced
2 teaspoons cumin seeds
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 teaspoon turmeric ground
1/4 cup apple cider vinegar
1/4 cup corn oil
1 cup onion slices
2 pounds shrimp peeled, deveined
1/2 cup water

1
Grind the garlic, chili, cumin seed, mustard seeds, peppercorns and tumeric together in a processor with 2 tablespoon of vinegar to act as a lubricant.
2
Heat the oil in a pan and fry the onion paste over moderately low heat until light brown.
3
Add the ground spices and continue to fry the mixture until it turns reddish, with a 'crumbled' look.
4
Add the prawns and cook, stirring frequently for 10 minutes.
5
Add the balance of the vinegar, the water and salt and continue to simmer, uncovered, for 5 minutes more.
6
There will be very little sauce.
7
Serve warm.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon garlic sliced, 1 tablespoon hot chili peppers sliced, 2 teaspoons cumin seeds, 1 teaspoon mustard seeds, and more.

Yes, Prawn Vindaloo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Prawn Vindaloo

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