Goan Prawn Vindaloo
Juicy king prawns in a fiery, tangy Goan sauce that comes together in 25 minutes.
Made with Vindaloo paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 mins
- LevelEasy
- Costabout £2.29 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide pan over a medium heat and fry the onion for 8 minutes until soft and golden.
8 min - 2
Add your ready made vindaloo paste (see the base recipe) and fry for 3 minutes, stirring.
3 min - 3
Pour in the tomatoes and 100 ml of water and simmer for 10 minutes until the sauce is thick and rich.
10 min - 4
Add the prawns and cook for 3 to 4 minutes, turning once, until pink all the way through and curled. Do not overcook.
3 min 30 s - 5
Stir in the vinegar and salt, scatter with coriander and serve with rice.
Tips
- Build the sauce first and add the prawns last. Prawns turn rubbery if they simmer for long.
- Use raw prawns. Cooked ones turn tough when reheated in the sauce.
- Defrost frozen prawns fully in the fridge and pat dry before using.
Storing and freezing
Best eaten fresh. Leftovers keep for 1 day in the fridge, cooled within 1 hour, and should be reheated until steaming hot all the way through. Do not freeze cooked prawns twice.
Questions
Can I use cooked prawns?
Yes, but add them for the last minute only, just to heat through until steaming hot, or they go tough.
How hot is it?
Hot but balanced by the tomato. Use 50 g of paste for a gentler version.
Is it gluten free and dairy free?
Yes, it is free from gluten, dairy, egg and nuts. Shellfish are not suitable for anyone with a shellfish allergy.
More made with vindaloo paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.