Prawn and Cashew Vindaloo

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
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
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.

Prawn and Cashew Vindaloo Wide

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16 thoughts on “Prawn and Cashew Vindaloo

  1. 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 :D

  2. 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! ;)

  3. 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!

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