PRAWN VINDALOO (HOT PRAWNS)
1 tbsp sliced garlic
1 tbsp fresh sliced hot red chili peppers
2 tsp ground cumin seed
1 tsp mustard seeds
1 tsp black peppercorns
1 tsp ground turmeric
1/4 cup cider vinegar, divided use
1/4 cup corn oil
1 cup onion slices, ground to paste
2 lb prawns; or large shrimp, peeled and deveined
1/2 cup water
1 tsp salt
Grind the garlic, chili, cumin seed, mustard seeds, peppercorns, and turmeric 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
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.
Servings: 6
Source: The Varied Kitchens of India: Cuisines of the Anglo-Indians of Calcutta, Kashmiris, Parsis, and Tibetans of Darjeeling by Copeland Marks
1 tbsp sliced garlic
1 tbsp fresh sliced hot red chili peppers
2 tsp ground cumin seed
1 tsp mustard seeds
1 tsp black peppercorns
1 tsp ground turmeric
1/4 cup cider vinegar, divided use
1/4 cup corn oil
1 cup onion slices, ground to paste
2 lb prawns; or large shrimp, peeled and deveined
1/2 cup water
1 tsp salt
Grind the garlic, chili, cumin seed, mustard seeds, peppercorns, and turmeric 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
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.
Servings: 6
Source: The Varied Kitchens of India: Cuisines of the Anglo-Indians of Calcutta, Kashmiris, Parsis, and Tibetans of Darjeeling by Copeland Marks
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