Goan Shrimp (Prawn) Vindaloo

 This prawn vindaloo is a bold, tangy Goan-style curry made with Kashmiri red chilies, whole spices, and coconut vinegar. It’s spicy, aromatic, and pairs beautifully with plain rice.

                       

Ingredients

For the Vindaloo Paste

• 4-5 dried Kashmiri red chilies

• 1 inch ginger

• 3-4 garlic cloves

• 3-4 cloves

• 1 tsp cumin seeds

• ½ inch cinnamon stick

• 3 tbsp coconut vinegar

For the Curry

• 3 tbsp oil

• 1 bay leaf

• 2 cloves

• ½ inch cinnamon stick

• 1 medium onion, finely minced

• 1 medium tomato, finely minced

• Salt, to taste

• ¼ tsp sugar

• 10-12 medium-sized prawns (shrimp), cleaned and deveined

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Instructions

1. Soak the Kashmiri red chilies in warm water for about 30 minutes.

2. Grind the soaked chilies along with ginger, garlic, cloves, cumin seeds, cinnamon, and coconut vinegar into a smooth paste. Keep aside.

3. Heat oil in a pan over medium heat.

4. Add the bay leaf, cloves, and cinnamon. Sauté until aromatic.

5. Add the minced onion and sauté until lightly golden.

6. Add the minced tomato and fry well until soft and the oil starts to separate.

7. Add the prepared vindaloo paste, salt, and sugar.

8. Cook on medium-low heat for 8-10 minutes, stirring occasionally, until the masala is well cooked and fragrant.

9. Add the prawns and sauté for another 4-5 minutes, or until the prawns are just cooked through.

10. Turn off the heat and let the curry rest for a couple of minutes before serving.

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Serving Suggestion

Serve hot with steamed rice or plain white rice.