Recipe - Jhinga Vindaloo (Prawn Vindaloo)

One half teaspoon Cummin seeds
25 g Fresh ginger, finely grated
2 Cloves garlic, finely
Chopped
6 Curry leaves
100 g Tomatoes, peeled and chopped
2 teaspoon Chilli powder
One half teaspoon Turmeric
450 g 1lb shelled prawns
3 tablespoon White vinegar
1 teaspoon Cornflour
Salt to taste
One half teaspoon Sugar

1. Crush the cummin seeds with the ginger, garlic and mustard seeds.

2. Heat the oil in a pan, add the onion and curry leaves and fry until the
onion is golden.

3. Add the tomato, chilli powder, turmeric and 12 Tbl water and cook,
mashing the tomatoe under the back of a wooden spoon to make a thick paste.

4. Add the crushed spices and continue to fry for 5 minutes, then add the
prawns and 4 Tbl water and simmer for 10 minutes.

5. Pour on the vinegar. The sauce may be thickened, if necessary, by adding
the cornflour mixed with 1 tsp water. Add salt to taste and sugar, if
liked.

Compiled by Imran C.

Posted to TNT Prodigy's Recipe Exchange Newsletter by "I. Chaudhary"
imranc@onthenet.com.au on Jul 6, 1997