Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Indian Seafood
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Garlic -- sliced
1 tb Hot red chili peppers, fresh
-sliced
2 ts Cumin seed -- ground
1 t Mustard seeds
1 t Black peppercorns
1 t Tumeric -- ground
1/4 c Cider vinegar
1/4 c Corn oil
1 c Onion slices -- ground to paste
2 lb Prawns -- or large shrimp
-peeled & deveined
1/2 c -Water
1 t -Salt
Grind the garlic, chili, cumin seed, mustard seeds, peppercorns & tumeric
together in a processor with 2 Tbsp of vinegar to act as a lubricant.
Heat the oil in a pan and fry the onion paste over moderately low heat
until light brown. Add the ground spices and continue to fry the mixture
until it turns reddish, with a 'crumbled' look.
Add the prawns & cook, stirring frequently for 10 minutes. Add the
balance of the vinegar, the water and salt and continue to simmer,
uncovered, for 5 minutes more. There will be very little sauce. Serve warm
VARIATION: The prawn vindaloo can be prepared as a proper pickle, which
means that it is a bottled (or refrigerated condiment) used now and then
with other foods as an adjunct to the meat or fish dishes being served.
Should you wish to prepare this as a pickle, follow the instructions, but
omit the onions & and the water & cook the prawns separately in 2 Tbsp of
oil before adding them to the mixture.
SERVES: 6 SOURCE: _The Varied Kitchens of India_, the Parsi Kitchen chapter
posted by Anne MacLellan
