Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Garlic;sliced
1 tb Hot red chili peppers, fresh
-sliced
2 ts Cumin seed; ground
1 ts Mustard seeds
1 ts Black peppercorns
1 ts 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 ts -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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