Vindaloo is a versatile masala paste. I wanted to try it with prawns. I put this together, not sure how it would work. It is fantastic. Can be eaten plain with rice. But I used this as a filling for potato chops.
· 3 tbsp (or more) of vindaloo paste
· 350 gms prawns
· 1 large onion, finely chopped
· 1 small carrot, finely cubed
· Half red capsicum, finely cubed
· Half yellow capsicum, finely cubed
· A spring of curry leaves
· Salt to taste
· 2 tbsp oil
· Coriander to garnish
Clean and devein prawns. Wash and chop into medium size pieces. Apply salt and set aside.
Heat oil in pan/wok. Add curry leaves and let the curry leaves flavour the oil. Do not burn.
Sauté onions till translucent. Add carrot, capsicums and sauté till tender. Add vindaloo paste and let it cook till the raw smell goes away.
Add prawns and cook. Add a little bit of water and cook, not more than 4 minutes. Check the salt. Adjust if needed. Garnish with coriander.