| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Indian | Ethnic, Indian, Seafood | 6 | Servings |
INGREDIENTS
| 1 | T | Garlic, sliced |
| 1 | T | Hot red chili peppers, fresh |
| sliced | ||
| 2 | t | 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 15
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 407.1mg
Potassium: 50.2mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: <1g