We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Prawns Vindaloo is a bold and flavorful curry from Goa, known for its signature balance of heat, tang, and aromatic spices. The dish traces its roots to the Portuguese dish Carne de Vinha d’Alhos, which was introduced to Goa during Portuguese rule. Traditionally made with pork, the recipe evolved locally with the addition of Indian spices and vinegar, creating the iconic “vindaloo” we know today.
In this prawn version, juicy seafood is cooked in a rich,...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Clean and devein the prawns. Keep the covering of tail intact , rest all discard.
Soak Kashmiri red chillies in warm water for 10–15 minutes.
Grind the spices with vinegar into a smooth paste.
Heat oil in a pan.
Add chopped onions and sauté until soft and slightly golden. Add turmeric powder and mix.
Add the prepared vindaloo paste and mix well.
Add cleaned prawns and coat them evenly with the masala. Clean the jar with 1/4 cup water and add to the curry.
Cover and cook for 7–8 minutes on medium flame until prawns are cooked and oil starts to separate.
Switch off the flame and let it rest for a few minutes. This step enhances flavor and deepens the color.
Garnish with fresh coriander leaves and serve hot with rice or roti.
Want to keep this recipe for later? We can email it to you!
Avoid overcooking prawns, they turn rubbery.
Letting the curry rest improves taste significantly and also the bright colour of red chillies enhances in the gravy.
Don't skip vinegar. Add a splash of it for authentic Goan tang. You can use any brand vinegar.
If vinegar is unavailable, you can squeeze 1 whole lemon while grinding the Vindaloo masala.
What makes Prawns Vindaloo unique?
Its bold and fiery flavor, deep red color, and tangy-spicy masala make it a standout Goan seafood dish.
Can I use frozen prawns for this recipe?
Yes, you can use frozen prawns, but ensure they are properly thawed and drained before cooking.
How can I make the curry less spicy?
Reduce the number of Kashmiri red chillies or use milder chillies to tone down the spice level.
What can I serve with Prawns Vindaloo?
It pairs well with steamed rice, roti, or naan.
How long can I store this curry?
You can store it in the refrigerator for up to 2 days. Reheat gently before serving.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...
