Prawn Vindaloo
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Saved in 3 recipe boxes and 1 cookbook
Saved in 3 recipe boxes and 1 cookbook
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Metric measurements
* Nutrition Facts
Ingredients
| 1 | tablespoon |
garlic |
sliced |
| 1 | tablespoon | hot chili peppers | sliced |
| 2 | teaspoons | cumin seeds | |
| 1 | teaspoon | mustard seeds | |
| 1 | teaspoon | black peppercorns | |
| 1 | teaspoon | turmeric | ground |
| 1/4 | cup | cider vinegar | |
| 1/4 | cup | corn oil | |
| 1 | cup | onion slices | * |
| 2 | pounds | prawns | peeled, deveined |
| 1/2 | cup | water |
Directions
Grind the garlic, chili, cumin seed, mustard seeds, peppercorns and 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 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.
First published: 1996-01-27 last updated: 2012-05-06
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