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Title: Prawn Vindaloo (Hot Prawns)
Categories: Indian Seafood Ethnic Hot
Yield: 6 Servings
| 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 |
| 1/2 | c | -Water |
| 1 | ts | -Salt |
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
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