Prawn and Cashew Vindaloo
Vindaloo is a type of Indian curry dish very popular in the region of Goa, it is regarded as a very hot and spicy dish. This dish was derived form a Portuguese dish called “Carne de vinha d’alhos” which means meat in wine and garlic, but during the course of history it was heavily modified where red wine was substituted with vinegar then chillies and other spices were introduced.
Usually this dish is cooked with meats like chicken or lamb but today we will be making it with prawns. I saw this recipe in a TV show I watched on board a flight, I cannot remember the title of the show but it was one of Rick Stein’s adventure in India. The dish looked so tasty and easy to make so I kept in mind the ingredients he used but adjusted the quantities and added some extra ingredients to suit our liking, I did not make it super-hot so that my daughter and wife can enjoy it as well.
- 500g prawns, shelled and deveined
- ½ cup desiccated coconut
- 2 cups coconut milk
- ½ cup cashew
- 1 tbsp turmeric
- ½ tsp mustard seeds, ground
- 2 tsp chilli powder
- 6 pcs green chillies, finely chopped
- 1 tbsp vinegar
- 1½ tbsp honey
- 1 red onion, thinly sliced
- chopped cilantro, to garnish
- In a pan add oil and then cook onions until soft.
- Add the turmeric, mustard seeds and chilli powder, continue to cook until fragrant.
- Add the coconut milk, desiccated coconut, honey and green chillies, bring it to a boil then simmer for two minutes.
- Add the prawns and cashew then simmer until prawns are cooked, it will take roughly around 5 minutes.
- Add vinegar then season with salt. Turn heat off then serve garnished with cilantro.