• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Prawn Vindaloo (Hot Prawns)

  • Recipe Submitted by on

Category: Indian, Seafood

 Ingredients List

  • 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

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?