Prawn Vindaloo

Prawn Vindaloo is a vibrant and spicy Goan dish, renowned for its bold flavors and aromatic spices. This dish combines succulent prawns with a tangy and fiery sauce, making it a perfect choice for a lively lunch.

Ingredients

• Prawns - 300 grams, deveined and shelled
• Onion - 1 medium, finely chopped
• Garlic - 4 cloves, minced
• Ginger - 1 inch, grated
• Tomato - 1 medium, chopped
• Vegetable oil - 2 tablespoons
• Vinegar - 2 tablespoons
• Brown sugar - 1 teaspoon
• Turmeric powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Red chili powder - 1 tablespoon (adjust to taste)
• Salt - to taste
• Cilantro - for garnish, chopped

Steps

1. Heat the vegetable oil in a pan over medium heat.
2. Add the finely chopped onion and sauté until it turns golden brown.
3. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
4. Add the chopped tomato and cook until it breaks down and becomes mushy.
5. In a small bowl, mix the vinegar, brown sugar, turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, and salt into a paste.
6. Add this spice paste to the pan and cook for 5-7 minutes, stirring occasionally until the oil separates from the spices.
7. Add the prawns to the pan, stirring gently to coat them in the sauce.
8. Cook the prawns for about 5-6 minutes, or until they turn pink and are cooked through.
9. Remove from heat and garnish with chopped cilantro before serving.
10. Serve hot with steamed rice or naan.

Nutrition

• Calories: 380
• Protein: 30 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in protein, which supports muscle health and repair.
• Contains anti-inflammatory spices that may aid digestion and improve metabolism.

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