Prawn Vindaloo (Goan Style King Prawn Vindaloo)
A hot, sharp, tangy vindaloo of king prawns, with the vinegar and chilli heat of its Goan origins.
Made with Curry base sauce (onion and tomato) and Vindaloo paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelMedium
- Costabout £2.26 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
Boil the potato dice in salted water for 6 minutes until just tender. Drain.
6 min - 2
Heat the oil in a large pan over a medium heat. Fry the onion for 6 minutes until soft and golden.
6 min - 3
Add your ready made vindaloo paste (see the base recipe) and fry for 2 minutes, stirring, until it smells rich and the oil comes out of it.
2 min - 4
Pour in your ready made curry base sauce (see the base recipe) and the water. Add the potatoes and simmer for 10 minutes until thick.
10 min - 5
Add the prawns and salt and cook for 3 to 4 minutes until pink. Finish with the lime juice and fresh coriander.
Tips
- Frying the paste in oil first removes its raw vinegar edge and deepens the flavour.
- Vindaloo comes from the Portuguese carne de vinha d'alhos, a wine and garlic marinade. The heat in modern versions is the British curry house addition.
Storing and freezing
Best eaten fresh. Cool within 1 hour, keep in the fridge for up to 1 day and reheat until steaming hot all the way through. Do not freeze cooked prawn curry.
Questions
How hot is this vindaloo?
It is hot. Use less paste (about 50 g) for a medium heat, or stir in a spoon of coconut yoghurt on the plate to cool each bite.
Can I use fish instead of prawns?
Yes. Chunks of firm white fish such as cod or haddock work. Add for the last 5 minutes and stir gently.
More made with curry base sauce (onion and tomato)
Salmon Tikka Masala
GFEFNFVegetable Madras (Hot Vegetable Curry House Curry)
GFDFEFSquid Masala (Calamari Curry)
GFDFEFLamb Tikka Masala with Charred Lamb Pieces
EFNFSee every dish made with curry base sauce (onion and tomato)
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.