Cooking Index - Cooking Recipes & IdeasPrawn Vindaloo (Hot Prawns) Recipe - Cooking Index

Prawn Vindaloo (Hot Prawns)

Type: Shellfish
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlGarlic - sliced
1 tablespoon 15mlHot red chili peppers - fresh
2 teaspoons 10mlCumin seed - ground
1 teaspoon 5mlMustard seeds
1 teaspoon 5mlBlack peppercorns
1 teaspoon 5mlTurmeric - ground
1/4 cup 59mlCider vinegar
1/4 cup 59mlCorn oil
1 cup 237mlOnion slices - ground to paste
2 lbs 908g / 32ozPrawns - or large shrimp
  And deveined
1/2 cup 118ml- water
1 teaspoon 5ml- salt

Recipe Instructions

Grind the garlic, chili, cumin seed, mustard seeds, peppercorns and turmeric 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 and 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 and cook the prawns separately in 2 Tbsp of oil before adding them to the mixture.

"The Varied Kitchens of India", the Parsi Kitchen


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