---------- Recipe via Meal-Master (tm) v8.00
Title: Jhinga Vindaloo (Prawn Vindaloo)
Categories: Seafood, Indian
Yield: 4 servings
1/2 ts Cummin seeds
25 g Fresh ginger -- finely grated
2 cl Garlic; finely chopped
6 Curry leaves
100 g Tomatoesl peeled and chopped
2 ts Chilli powder
1/2 ts Turmeric
450 g Shelled prawns (1 lb)
3 T White vinegar
1 ts Corn flour
Salt to taste
1/2 ts Sugar
Crush the cummin seeds with the ginger, garlic and mustard seeds.
Heat the oil in a pan, add the onion and curry leaves and fry until the
onion is golden.
Add the tomato, chilli powder, turmeric and 1-2 tb water and cook,
mashing the tomatoes under the back of a wooden spoon to make a thick
paste.
Add the crushed spices and continue to fry for 5 minutes, then add the
prawns and 4 tb water and simmer for 10 minutes.
Pour on the vinegar. The sauce may be thickened, if necessary, by
adding the corn flour mixed with 1 ts water. Add salt to taste and sugar,
if liked.
Compiled by Imran C.
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