Jhinga Vindaloo- Prawn Vindaloo - Australia

Recipe Ingredients

1/2 teaspoon	2.5ml	Cumin seeds
7/8 oz	24g	Fresh ginger - finely grated
2		Garlic - finely
		Chopped
6		Curry leaves
3 1/2 oz	99g	Tomatoes - peeled and chopped
2 teaspoons	10ml	Chilli powder
1/2 teaspoon	2.5ml	Turmeric
1 lb	454g / 16oz	Shelled prawns
3 tablespoons	45ml	White vinegar
		Salt to taste
1/2 teaspoon	2.5ml	Sugar
1 teaspoon	5ml	Cornflour

Recipe Instructions

Crush cumin seeds with ginger, garlic and mustard seeds. Heat oil in a pan, add onion and curry leaves and fry until onion is golden. Add tomato, chilli powder, turmeric and 1-2 tablespoons water and cook, mashing tomato under back of a wooden spoon to make thick paste. Add crushed spices and continue to fry for 5 minutes, then add prawns and 4 tablespoons water and simmer for 10 minutes. Pour on vinegar. The sauce may be thickened, if necessary, by adding the cornflour mixed with 1 tablespoon water. Add salt and sugar to taste.

Source:
Imran Chaudhary - Queensland, Australia

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