Ingredients with Measurements:
- 1 lb. large prawns, peeled and deveined
- 2 tbsp. vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2-3 green chilies, chopped
- 1 tsp. cumin seeds
- 1 tsp. mustard seeds
- 1 tsp. turmeric
- 1 tsp. paprika
- 1 tsp. ground coriander
- 1 tsp. garam masala
- 1 tsp. salt
- 2 tbsp. tomato paste
- 1/2 cup water
- 2 tbsp. white vinegar
- 1 tbsp. sugar
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat oil in a large skillet or wok over medium heat.
2. Add onions and cook until they are soft and translucent.
3. Add garlic, ginger, and green chilies and cook for 1-2 minutes.
4. Add cumin seeds, mustard seeds, turmeric, paprika, coriander, garam masala, and salt. Stir well and cook for 2-3 minutes.
5. Add tomato paste and water. Stir well and cook for 5-7 minutes.
6. Add prawns and cook for 3-4 minutes or until they turn pink.
7. Add white vinegar and sugar. Stir well and cook for another 2-3 minutes.
8. Garnish with fresh cilantro and serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 9g
- Carbohydrates: 11g
- Protein: 24g
Substitutions for ingredients:
- Shrimp can be substituted for prawns.
- Red chili powder can be substituted for paprika.
- Lemon juice can be substituted for white vinegar.
Variations:
- Chicken Vindaloo can be made by substituting chicken for prawns.
- Vegetarian Vindaloo can be made by substituting vegetables such as potatoes, carrots, and cauliflower for prawns.
Tips and tricks:
- Make sure to devein the prawns before cooking.
- Adjust the amount of green chilies according to your spice preference.
- Add more water if the sauce is too thick.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with rice or naan bread.
Garnishes:
- Fresh cilantro
Pairings:
- Basmati rice
- Naan bread
- Raita
Suggested side dishes:
- Vegetable samosas
- Onion bhajis
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken it.
- If the sauce is too thick, add more water.
Food safety advice:
- Make sure to cook the prawns thoroughly to avoid foodborne illness.
Food history:
- Vindaloo is a popular Indian dish that originated in the region of Goa. It is known for its spicy and tangy flavor.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian