Hot and spicy prawn vindaloo
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Cummin seeds |
| 25 | grams | Fresh ginger, finely grated |
| 2 | Cloves garlic, finely | |
| Chopped | ||
| 6 | Curry leaves | |
| 100 | grams | Tomatoes, peeled and chopped |
| 2 | teaspoons | Chilli powder |
| ½ | teaspoon | Turmeric |
| 450 | grams | 1lb shelled prawns |
| 3 | tablespoons | White vinegar |
| 1 | teaspoon | Cornflour |
| Salt to taste | ||
| ½ | teaspoon | Sugar |
Directions
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 1-2 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.
Imran C. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I.
Chaudhary" <imranc@...> on Apr 27, 1997