Prawn vindaloo (hot prawns)

Prawn vindaloo (hot prawns)
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Prawn vindaloo (hot prawns) ingredients

  • 1 T garlic, sliced
  • 1 T Hot red chili peppers, fresh
  • -sliced
  • 2 t 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

Cooking Prawn vindaloo (hot prawns)

1. Grindi the garlic, chili, cumin seed, mustard seeds, peppercorns & tumeric together in a processor with 2 tbsp of vinegar to act as a lubricant.
2. Heat the oil in a pan and fry the onion paste over moderately low heat until light brown.
3. Add the ground spices and continue to fry the mixture until it turns reddish, with a "crumbled" look.
4. Add the prawns & cook, stirring frequently for 10 minutes.
5. Add the balance of the vinegar, the water and salt and continue to simmer, uncovered, for 5 minutes more.
6. There will be very little sauce.
7. 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.
8. 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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