Prawn Vindaloo

Yields:	6 servings
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	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

Ingredients

1	tablespoon	garlic	sliced
1	tablespoon	hot chili peppers	sliced
2	teaspoons	cumin seeds
1	teaspoon	mustard seeds
1	teaspoon	black peppercorns
1	teaspoon	turmeric	ground
1/4	cup	cider vinegar
1/4	cup	corn oil
1	cup	onion slices
2	pounds	prawns	peeled, deveined
1/2	cup	water

Directions

Grind the garlic, chili, cumin seed, mustard seeds, peppercorns and 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 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.

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Member Review

French Rabbit Stew

The recipe as I made it was delicious... but after "Add the broth and wine... I had to improvise, when to add the onions, mushrooms and bacon... also I sprinkled the meat with the white flower before browning and added a little paprika and some more flower with a little cream to thicken the sauce when it was cool enough so the cream would not curdle. Served it over fluffy white rice and added baby green beans... delicious!

Reviewed by Renata3008

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