King Prawn Vindaloo Curry (Indian Takeaway Style)

Master the king of Indian takeaway style hot curries with this authentic king prawn vindaloo curry recipe.

---

For those who enjoy curry with a spicy kick, this classic Indian takeaway style king prawn vindaloo is definitely one to try. This recipe uses a classic Indian restaurant style curry broth, as well as a combination of fresh green chillies and extra hot red chilli powder for fiery heat. The resulting curry sauce is flavourful and very spicy.

Ingredients For Indian Takeaway Style King Prawn Vindaloo Curry

This easy king prawn vindaloo recipe takes just a few minutes to put together using Indian restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide range of Indian curry dishes. As in many takeaway restaurants, it serves as a building block to curry sauces and makes it easy to cook dishes in just a few minutes. In this case, the broth is cooked out with other ingredients including garlic ginger paste, fresh green chilli and extra hot chilli powder to make a deliciously hot curry sauce. With sizzling king prawns added to the simmering vindaloo sauce, you can serve up your favourite Indian takeaway style curry in just a few minutes!

• Fresh Green Chillies
• Sea Salt
• Vegetable Oil
• Curry Broth
• Garlic Ginger Paste
• Tomato Puree
• Extra Hot Red Chilli Powder
• Dried Fenugreek Leaves (Methi)
• Fresh Coriander Leaves
• Cooked King Prawns

How To Make Indian Takeaway Style King Prawn Vindaloo Curry

Making this king prawn vindaloo curry is easy! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, green chillies are pounded to a paste with salt. Next, a small amount of the curry broth is added to a frying pan or curry pan with garlic ginger paste, tomato puree, extra hot chilli powder and other ingredients. More curry broth is added, along with cooked king prawns, and the sauce is simmered until rich and delicious. Finally, the spicy hot vindaloo sauce is finished with fresh lemon juice or lemon dressing and it’s ready to serve.

Step 1: Make Chilli Paste

In a pestle and mortar, add 3 fresh green chillies, thinly sliced and Pinch sea salt. Pound to a paste (be careful and look the other way to avoid any chilli splashback!). Add 2 teaspoons vegetable oil, mix and set aside.

Step 2: Make Vindaloo Curry

Heat 80 millilitres curry broth in a frying pan or curry pan over a medium heat. Once the sauce begins to sizzle, add 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/2 teaspoon extra hot red chilli powder, 1 teaspoon dried fenugreek leaves, 1 small handful fresh coriander leaves, finely chopped and another 80 milllilitres curry broth. Add 9 cooked king prawns and the prepared green chilli paste, mix well and simmer for 2 minutes.

Step 3: Simmer Vindaloo Curry

Add the remaining 80 millilitres curry broth and simmer for another 2 minutes. Transfer the chicken vindaloo curry to a serving bowl and finish with a little more fresh coriander and 1 fresh lemon slice . Serve with your favourite Indian rice and breads.

Recipe Tips For Indian Takeaway Style King Prawn Vindaloo Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked king prawns.
Cooking The Curry Sauce: Each time the curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the vindaloo curry sauce becomes thick too quickly (or if you like more vindaloo curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the sauce is simmering.

I hope you’ll try this Indian takeaway style king prawn vindaloo curry recipe. If you do, let me know in the comments how it went!

---

King Prawn Vindaloo Curry Recipe FAQ

What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into madras, korma, South Indian garlic chilli and most every other curry you can think of. You can use this recipe.

Can I use tandoori king prawns to make king prawn vindaloo curry instead?
You can definitely use cooked tandoori king prawns in this recipe to make a takeaway style king prawn vindaloo curry instead. It’s a great variation that will add a touch of char and smoke flavour to the finished curry sauce.

What can I serve with king prawn vindaloo curry?
This extra hot curry is delicious with pilau rice and plain chapati.

---

Do you like this Indian takeaway style king prawn vindaloo recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make Indian restaurant style onion bhajis, pilau rice, patia curry, masala fries and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

You might like this…