A recipe for Prawn Vindaloo (Hot Prawns). Follow the simple recipe instructions for Prawn Vindaloo (Hot Prawns) shared by other home cooking experts.
Ingredients
1 Tbs. Garlic; sliced1 Tbs. Hot red chili peppers, fresh, sliced
2 Tsp. Cumin seed; ground
1 Tsp. Mustard seeds
1 Tsp. Black peppercorns
1 Tsp. Turmeric; 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 and deveined
1/2 c. -Water
1 Tsp. -Salt
Directions
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. SERVES: 6 SOURCE: The Varied Kitchens of India, the Parsi Kitchen chapter posted by Anne MacLellan
