Prawn Vindaloo- a hot and spicy thing coming your way
Can you handle the heat? Go with the typical Indian stereotype and make the spice in Vindaloo count.
Prep Time
30
minutes
Cook Time
25
minutes
Prep Time
30
minutes
Cook Time
25
minutes
Ingredients
1
teaspoon
ground turmeric
1
teaspoon
Salt
1
teaspoon
fresh ground black pepper
1
teaspoon
red pepper flakes
1
teaspoon
ground coriander
1/2
teaspoon
ground cumin
1/2
teaspoon
dry mustard
1/2
teaspoon
ground cinnamon
1/2
teaspoon
ground ginger
1/4
teaspoon
ground cloves
1/4
teaspoon
ground cardamom
1 1/2
tablespoons
cider vinegar
3
tablespoons
vegetable oil
1
large
onion
finely chopped
3
cloves
garlic
minced
3
cups
tomatoes finely chopped
1 1/2
lbs
large prawn
peeled and deveined
1
tablespoon
fresh lemon juice
leaves
Corianderfor garnish
Hot rice or roti to serve
Instructions
In a small bowl, add the first 12 ingredients; mix well to form a smooth paste; set aside.
Add oil to a big saucepan; heat over medium heat.
Add the onion and garlic; saute about 4 minutes, stirring often, until the onion is translucent.
Add the paste and stir for 20 seconds.
Quickly add the tomatoes and stir; make sure to scrape up the browned bits from the bottom of the pan.
Once mixture begins to simmer, lower the heat to low, cover and cook for 15 minutes, stirring frequently.
Add in the prawn, stir to coat.
Increase heat to medium-and cook, stirring frequently, for 3 minutes or until the prawn look opaque.
Add in lemon juice, garnish with coriander leaves, stir and serve immediately over hot cooked rice.