Entree: British Indian Ocean Territory – Central Culinary Region – झींगा विंदालू ➤ Jhinga Vindaloo (Spicy, tangy prawn curry marinated in vinegar and aromatic Goan-style spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (680 g) large prawns, peeled and deveined, tails optional
- 3 tbsp (45 ml) white vinegar
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely sliced
- 4 cloves garlic, minced
- 1 1/2 tbsp (22 ml) fresh ginger, minced
- 3 tbsp (45 ml) vindaloo curry paste (see below) or homemade
- 1 tsp (5 ml) sugar
- 1/2 cup (120 ml) water
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- Salt to taste (about 2 tsp (10 g))
Vindaloo spice paste (yields ~1/2 cup (120 ml)):
- 6 dried red chilies, seeded and soaked (or 2 tbsp (14 g) Kashmiri chili powder)
- 1 1/2 tsp (4 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) black peppercorns
- 1/2 tsp (2 g) mustard seeds
- 1/4 tsp (1 g) ground turmeric
- 3 cloves garlic
- 1 tbsp (15 ml) white vinegar
- 1/2 tsp (3 g) ground cinnamon
- 1/4 tsp (1 g) ground cloves
- 1/2 tsp (3 g) salt
- 1 tbsp (15 ml) neutral oil (for grinding)

Show original ingredient measurements

- 1 1/2 lb (680 g) large prawns, peeled and deveined, tails optional
- 3 tbsp (45 ml) white vinegar
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely sliced
- 4 cloves garlic, minced
- 1 1/2 tbsp (22 ml) fresh ginger, minced
- 3 tbsp (45 ml) vindaloo curry paste (see below) or homemade
- 1 tsp (5 ml) sugar
- 1/2 cup (120 ml) water
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- Salt to taste (about 2 tsp / 10 g)
Vindaloo spice paste (yields ~1/2 cup / 120 ml):
- 6 dried red chilies, seeded and soaked (or 2 tbsp / 14 g Kashmiri chili powder)
- 1 1/2 tsp (4 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) black peppercorns
- 1/2 tsp (2 g) mustard seeds
- 1/4 tsp (1 g) ground turmeric
- 3 cloves garlic
- 1 tbsp (15 ml) white vinegar
- 1/2 tsp (3 g) ground cinnamon
- 1/4 tsp (1 g) ground cloves
- 1/2 tsp (3 g) salt
- 1 tbsp (15 ml) neutral oil (for grinding)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the vindaloo paste: toast coriander, cumin, mustard seeds, and peppercorns in a dry skillet over medium heat until fragrant, about 1 minute. Cool, then grind with soaked chilies (or chili powder), garlic, turmeric, cinnamon, cloves, salt, 1 tbsp (15 ml) vinegar, and 1 tbsp (15 ml) oil to a smooth paste using a spice grinder or mortar and pestle. If using prepared paste, skip to step 2.
2. Marinate the prawns: toss prawns with 3 tbsp (45 ml) vinegar and 3 tbsp (45 ml) vindaloo paste in a bowl. Cover and refrigerate for 30 minutes to 2 hours.
3. Cook the aromatics: heat 2 tbsp (30 ml) oil in a large skillet over medium heat. Add the sliced onion and cook, stirring, until soft and golden, about 8–10 minutes. Add minced garlic and ginger and cook 1 minute more.
4. Combine and simmer: add the marinated prawns (with any marinade) to the skillet and stir to coat with onions. Add 1/2 cup (120 ml) water, bring to a gentle simmer, reduce heat to low, and cook until prawns are opaque and cooked through, about 5–7 minutes depending on size.
5. Finish and serve: stir in 1 tsp (5 ml) sugar and adjust salt to taste (about 2 tsp (10 g) total salt). Sprinkle with chopped cilantro and serve immediately with steamed rice or flatbread.

1. Prepare the vindaloo paste: toast coriander, cumin, mustard seeds, and peppercorns in a dry skillet over medium heat until fragrant, about 1 minute. Cool, then grind with soaked chilies (or chili powder), garlic, turmeric, cinnamon, cloves, salt, 1 tbsp (15 ml) vinegar, and 1 tbsp (15 ml) oil to a smooth paste using a spice grinder or mortar and pestle. If using prepared paste, skip to step 2.
2. Marinate the prawns: toss prawns with 3 tbsp (45 ml) vinegar and 3 tbsp (45 ml) vindaloo paste in a bowl. Cover and refrigerate for 30 minutes to 2 hours.
3. Cook the aromatics: heat 2 tbsp (30 ml) oil in a large skillet over medium heat. Add the sliced onion and cook, stirring, until soft and golden, about 8–10 minutes. Add minced garlic and ginger and cook 1 minute more.
4. Combine and simmer: add the marinated prawns (with any marinade) to the skillet and stir to coat with onions. Add 1/2 cup (120 ml) water, bring to a gentle simmer, reduce heat to low, and cook until prawns are opaque and cooked through, about 5–7 minutes depending on size.
5. Finish and serve: stir in 1 tsp (5 ml) sugar and adjust salt to taste (about 2 tsp / 10 g total salt). Sprinkle with chopped cilantro and serve immediately with steamed rice or flatbread.