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PRAWN VINDALOO

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Marinade

1 tbsp minced ginger

2 tbsp minced garlic

1 tbsp chopped fresh coriander or shadow beni

1/2 tsp turmeric

1 tsp chili

1 /2 tsp salt

 

PRAWNS AND SAUCE

1 lb large prawns ( deviened, shells removed and set aside)

For Stock:

1 tbsp oil or clarified butter

2 onions cut in half

I bulb of garlic cut in half

1 tsp geera

9 cardamom pods

4 dried chillies

For Sauce:

2 medium onions sliced

2 tbsp butter or Cooking oil

1 cup tomato paste

1 tsp thinly sliced ginger

1/2 cup desiccated sweet coconut

THE MASALA

1 tsp raw geera powder

1/2 tsp coriander powder

1 tsp fenugreek powder or dried leaves

1 tsp Garam masala

1/2tsp clove powder

1/2tsp turmeric powder

1 tsp chili powder

1 tsp whole black pepper

 

 

 

Method for prawn VINDALOO

 

1. To marinate prawns, place garlic, ginger, turmeric, chilli powder, coriander with a tablespoon of oil and cup of water into a blender and blend into a fine paste. Add to cleaned prawns season with salt and chilli for a few hours.

2. Take shells of prawns to make stock, chop an onion with skins on, one head of garlic cut into half. Heat stock pot till it's very hot, add one tbsp of oil and then throw in onions and garlic, sauté for 4 mins, add prawns shells, one tsp geera, a few cardamom pods and a few dried chillies, sauté till shells start browning  Add at least two liters of water to pot, add vinegar and allow to simmer for at least two hours and strain using china cap. This can be done days in advance and frozen, thaw completely on the day u are ready to use it.

3. To make gravy, use thick stock pot or Iron pot, when it pot is heated, add butter and onions before butter burns, mix masala together in a small bowl, when onions are translucent add masala and bring fire to low flame, cook masala stirring constantly for at least 10mins. Add one cup of tomato paste and stir around for 5 mins, add stock and let the gravy simmer for an hour stirring occasionally, let gravy reduce till it's thick and pulpy. Set aside.

4. To finish the dish, heat large sauté pan or wok on high flame till it's very hot, add tbsp of oil to pan and allow to heat further till oil starts to slightly smoke, add prawns minus the marinade and let it sear for a couple minutes, add hot gravy, ginger and coconut and simmer for another 3 mins, turn off heat and garnish with some fresh chopped coriander. Enjoy with steamed basmati rice or hot chapati or naan.