Prawn Vindaloo (Hot Prawns)

Recipe Ingredients

1 tablespoon	15ml	Garlic - sliced
1 tablespoon	15ml	Hot red chili peppers - fresh
2 teaspoons	10ml	Cumin seed - ground
1 teaspoon	5ml	Mustard seeds
1 teaspoon	5ml	Black peppercorns
1 teaspoon	5ml	Turmeric - ground
1/4 cup	59ml	Cider vinegar
1/4 cup	59ml	Corn oil
1 cup	237ml	Onion slices - ground to paste
2 lbs	908g / 32oz	Prawns - 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.

Source:
"The Varied Kitchens of India", the Parsi Kitchen

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