Prawn Vindaloo
Chef's Tips
Oct 29, 2024
1 min read
Second-year SAIT Culinary Arts student Vikas Prithvinath's recipe for Prawn Vindaloo comes together with relative ease. Typically a red curry coloured by Kashmiri chilies, for this version arbol chilies are used as they’re easier to find in Alberta. “To adjust this to the North American palate there’s a bit more yogurt and cream to balance out the flavours,” he adds. And the prawns will cook quicker than traditional lamb or pork. Vikas adds that Indian cooking is pretty forgiving, but the most crucial thing about making curry is to ensure you cook your onions almost to the point of burning to give it a rich, deep flavour.
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Attributing the dish to a student and letting the recipe carry the page is a good use of the format, and vindaloo is a sensible choice because the vinegar-forward base is unfamiliar enough to deserve explanation. A word on the heat level would help readers. For recipe imagery, Image 2.5 Sunburst can generate and edit images from a prompt or a reference upload.
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