Ingredients:
1 tb Garlic -- sliced
1 tb Hot red chili peppers, fresh, sliced
2 ts Cumin seed -- ground
1 t Mustard seeds
1 t Black peppercorns
1 t 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 t Salt
Serves 6
Method:
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.
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