Recipe - Prawn Vindaloo (Hot Prawns)

1 tablespoon Garlic; cut or sliced up
1 tablespoon Hot red chili peppers, fresh
cut or sliced up
2 teaspoon Cumin seed; ground
1 teaspoon Mustard seeds
1 teaspoon Black peppercorns
1 teaspoon Tumeric; ground
One fourth cup Cider vinegar
One fourth cup Corn oil
1 cup Onion slices;ground to paste
2 pound Prawns; or large shrimp
peeled & deveined
One half cup Water
1 teaspoon Salt

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.

SERVES: 6 SOURCE: _The Varied Kitchens of India_, the Parsi Kitchen chapter
posted by Anne MacLellan

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini