Easy Vindaloo Prawn Curry

I stumbled across an old recipe hand written on a piece of A4 paper for Indian Curry Fish which I suspect comes from a dear friend at work.  I have adapted it and used prawns instead.

The result was fantastic.  It is so quick and easy to make – if you prefer less spicy sauce you can use a Korma or Madras paste as Vindaloo is the hottest…   The flavour is sharp and vinegary and is delicious.  The amounts below serve 4 people…

 

photo-4

Ingredients:

1 tablespoon vegetable oil

1 large onion chopped

4 large vine tomatoes hopped

3 tablespoons Vindaloo paste

300 ml water

1 kg raw prawn cutlets (tail on)

2 long green chillies chopped and seeded

 

Method:

Fry onion in oil until transparent

Add tomatoes and fry for until they breakdown and go creamy – about 5 minutes

Stir in curry paste and fry a further 5-10 minutes until fragrant

Add water and simmer for 10 minutes or until onions are soft

Toss in the prawns and chopped green chillies and simmer until prawns are cooked

Serve with steamed jasmine rice and paratha or roti bread

 

Bon Appétit!   🙂

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One Comment Add yours

  1. Ema Jones says:

    I love seafood..
    Enjoy Pasta and basil clam sauce
    http://bit.ly/1lvj53W
    🙂

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