Prawn and Cashew Vindaloo

Prawn and Cashew Vindaloo is a type of Indian curry dish made out of prawns and cashews, vindaloo in general is regarded as a very hot and spicy dish so have a glass of water by your side when you try this.

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.

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Prawn and Cashew Vindaloo

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 3-4 1x
  • Category: Main Course
  • Cuisine: Indian


Prawn and Cashew Vindaloo is a type of Indian curry dish made out of prawns and cashews, vindaloo in general is regarded as a very hot and spicy dish so have a glass of water by your side when you try this.


  • 500g prawns, shelled and deveined
  • 1/2 cup desiccated coconut
  • 2 cups coconut milk
  • 1/2 cup cashew
  • 1 tbsp turmeric
  • 1/2 tsp mustard seeds, ground
  • 2 tsp chilli powder
  • 6 pcs green chillies, finely chopped
  • 1 tbsp vinegar
  • 1 1/2 tbsp honey
  • 1 red onion, thinly sliced
  • salt
  • oil
  • chopped cilantro, to garnish


  1. In a pan add oil and then cook onions until soft.
  2. Add the turmeric, mustard seeds and chilli powder, continue to cook until fragrant.
  3. Add the coconut milk, desiccated coconut, honey and green chillies, bring it to a boil then simmer for two minutes.
  4. Add the prawns and cashew then simmer until prawns are cooked, it will take roughly around 5 minutes.
  5. Add vinegar then season with salt. Turn heat off then serve garnished with cilantro.



18 Responses

  1. Pretty and appetizing.

  2. Your food always look so inviting

  3. Another great great recipe! I truly love your blog and all the kinds of food you share with your readers!

  4. Oh yeah, this is going in the recipe file. Just perfect.

  5. Juliana says:

    Yum! This prawns look so good…so flavorful, I can see myself eating this dish over a bowl of rice…
    Thanks for the recipe Raymund and hope you are enjoying your week 😀

  6. teaisfantastic says:

    This looks amazing!!! Can’t wait to give it a try!!

  7. Nami | Just One Cookbook says:

    You really know how to cook so many kinds of dishes. Living in your home is almost like a 5 star hotel. Even restaurants won’t serve this many multi cultural dishes, Raymund! Wish I can cook like you! Then we’ll be eating at home all the time! 😉

  8. is it raw or cooked cashew within this recipe???

  9. Love the twist on your vindaloo recipe. THis looks divine 🙂

  10. mjskit says:

    My husband always orders this when we eat Indian. I can’t wait to surprise him by making this for him. Thanks!!!!!

  11. I love the vibrant colours in this dish.

  12. gep says:

    thanks for the wonderful introduction, i have been abroad for almost 3 years now and is used to follow “some” Indian cuisines, but your shrimp recipe with the turmeric powder powers it with style! thanks for the share, might have to switch my taste from the ordinary chicken curry into your piece. Cheer!

    Have added you on my blogroll list. I would be grateful if you can leave a comment as well in Thank you, take care!

  13. Looks totally amazing. Great pic too. Look forward to trying.

  14. I love when I go to food porn daily site and I see one of my favourite bloggers recipes. Way to go Raymund!

  15. Debbie says:

    I made this dish last night and it was so flavorful! So fun to cook such a colorful and exotic dish.

    Next time I intend on adding some ginger too – I think that’ll add a bit of zing to an already delightful recipe.

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