*  Exported from  MasterCook  *
                        PRAWN VINDALOO (HOT PRAWNS)
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Indian                           Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Garlic -- sliced
    1       tb           Hot red chili peppers, fresh
    2       ts           Cumin seed -- ground
    1       t            Mustard seeds
    1       t            Black peppercorns
    1       t            Tumeric -- ground
      1/4   c            Cider vinegar
      1/4   c            Corn oil
    1       c            Onion slices -- ground to paste
    2       lb           Prawns -- or large shrimp
                         -peeled & deveined
      1/2   c            -Water
    1       t            -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
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