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Name: Prawn Vindaloo (Hot Prawns)
Prep time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian
Ingredients: 1 ts Tumeric; ground; 2 lb Prawns or large shrimp; 1 tb Hot red chili peppers, fresh; 2 ts Cumin seed; ground; 1 ts Black peppercorns; 1 c Onion slices, ground to paste; 1/2 c Water; 1 tb Garlic sliced; 1/4 c Cider vinegar; 1/4 c Corn oil; 1 ts Salt; 1 ts Mustard seeds

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INGREDIENTS

1 ts Tumeric; ground
2 lb Prawns ; or large shrimp
1 tb Hot red chili peppers, fresh
2 ts Cumin seed; ground
1 ts Black peppercorns
1 c Onion ; slices, ground to paste
1/2 c Water
1 tb Garlic ; sliced
1/4 c Cider vinegar
1/4 c Corn oil
1 ts Salt
1 ts Mustard seeds

Servings

INSTRUCTIONS

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

NOTES

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Prawn Vindaloo (Hot Prawns)

1 ts Tumeric; ground 
2 lb Prawns or large shrimp
1 tb Hot red chili peppers, fresh 
2 ts Cumin seed; ground 
1 ts Black peppercorns 
1 c Onion slices, ground to paste
1/2 c Water 
1 tb Garlic sliced
1/4 c Cider vinegar 
1/4 c Corn oil 
1 ts Salt 
1 ts Mustard seeds

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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Nutrition

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Serving Size: 1 Serving (277g)
Recipe Makes: 6

Calories: 686
Calories from Fat: 531 (77%)

Amt Per Serving		% DV

	Total Fat 59g	79 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 33.4g
	Polyunsanturated Fat 17.4g
Cholesterol 227mg		70 %
Sodium 225.9mg		8 %
Potassium 406.9mg		11 %
Total Carbohydrate 8.4g		2 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 6.9g
Protein 31.4g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 686

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