Prawn Vindaloo Recipe, a thick curry flavored with fresh ground masala prepared from Indian spices. I have already shared the recipe for Mushroom Vindaloo. Though all the grinding process may seem difficult, but believe me the final dish turns out too delicious and you can sure impress your loved ones with this mouthwatering curry. Serve this curry with rice or roti or any other indian flat bread varieties.
If you do not wish to add vinegar, then replace it with lemon juice. I have made thick curry to enjoy with roti, but if you intend to serve with rice, then make it little watery by adjusting the quantity of water added. The same curry base can be tried with Mutton, Egg or Chicken. Vegetarians can try with paneer, tofu, cauliflower, mushroom or potato. I have shared a page on Prawn based recipes which you can also refer for some ideas. Some of the curry recipes made without coconut shared in my blog, Achaari Murg, Chicken Tikka Masala, Hyderabadi Mutton Kheema, Mutton Roganjosh & Dhaba Style Chicken Curry. If you try any of my recipes, do share your feedback with us.
- To Grind: (Masala 1)
- • 1 tsp cumin / jeera seeds
- • 1 tsp khus khus / poppy seeds
- • 5-6 dry red chilies
- • 2 tsp coriander powder
- To Grind: (Masala 2)
- • 1 medium sized onion – chopped
- • 1 tbsp ginger-garlic paste
- • 1 tsp black pepper powder
- • 1 tsp cardamom powder
- • 3-4 cloves
- • 2 tbsp vinegar
- • 250 gms prawn / shrimp
- • 1 medium sized onion – finely chopped
- • 1/4 tsp turmeric powder
- • salt to taste
- • 1 tbsp chopped coriander leaves
- • 1 tsp lemon juice - optional
- Dry roast cumin seeds, khus khus and red chilies in a pan till nice aroma comes. Remove from the heat and allow to cool. Blend in a mixer along with coriander powder to coarse masala powder.
- Heat 1 tbsp oil in a pan. Add cloves and chopped onions. Cook till onions turn golden brown. Remove from the heat and allow to cool. Grind them with ginger garlic paste, pepper powder, cardamom powder and vinegar to smooth paste. Add 2 tbsp water and grind. Keep it aside.
- Heat 4-5 tbsp oil in a pan. Fry prawn for 5 mins on low-medium flame. Remove prawn from the oil and keep aside. Fry chopped onions in the same oil till it turns golden brown. Add masala 2 and turmeric powder. Saute a while. Add masala 1 and stir well.
- Add 2 cup water and salt to taste. Cook it covered on low flame for 20 mins till raw masala smell goes. Add fried prawns and sprinkle lemon juice. Mix well everything and cook for another 10 mins. Garnish with chopped coriander and serve with roti or rice.
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