Prawn Vindaloo

Directions

Grind the garlic, chili, cumin seed, mustard seeds, peppercorns and tumeric together in a processor with 2 tablespoon 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.