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Title: Prawn Vindaloo (Hot Prawns)

User: nnss

Yield:

Categories: hot, indian, shrimp

amount unit name
1 TB garlicsliced
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 slicesground to paste
2 LB prawns or large shrimp peeled & deveined
1/2 C water
1 TS salt

Instructions:

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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