Title: Jhinga Vindaloo (Prawn Vindaloo)
Categories: Seafood Indian
Yield: 4 Servings

1/2	ts	Cummin seeds
25	g	Fresh ginger, finely grated
2		Cloves garlic, finely
		Chopped
6		Curry leaves
100	g	Tomatoes, peeled and chopped
2	ts	Chilli powder
1/2	ts	Turmeric
450	g	1lb shelled prawns
3	tb	White vinegar
1	ts	Cornflour
		Salt to taste
1/2	ts	Sugar

1. Crush the cummin seeds with the ginger, garlic and mustard seeds.

2. Heat the oil in a pan, add the onion and curry leaves and fry until the onion is golden.

3. Add the tomato, chilli powder, turmeric and 1-2 Tbl water and cook, mashing the tomatoe under the back of a wooden spoon to make a thick paste.

4. Add the crushed spices and continue to fry for 5 minutes, then add the prawns and 4 Tbl water and simmer for 10 minutes.

5. Pour on the vinegar. The sauce may be thickened, if necessary, by adding the cornflour mixed with 1 tsp water. Add salt to taste and sugar, if liked.

Compiled by Imran C. By fatfree-request@fatfree.com on Jun 16, 1997

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