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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