| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Indian |
Indian, Seafood, Ethnic |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Garlic;sliced |
| 1 |
tb |
Hot red chili peppers, fresh sliced |
| 2 |
ts |
Cumin seed; ground |
| 1 |
ts |
Mustard seeds |
| 1 |
ts |
Black peppercorns |
| 1 |
ts |
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 Water 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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