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Title: Jhinga Vindaloo (Prawn Vindaloo)
Categories: Seafood, Indian
Yield: 4 servings
1/2 ts Cummin seeds
25 g Fresh ginger, finely grated
2 Cloves garlic, finely
Chopped
6 Curry leaves
100 g Tomatoes, peeled and chopped
2 ts Chilli powder
1/2 ts Turmeric
450 g 1lb shelled prawns
3 T White vinegar
1 ts Cornflour
Salt to taste
1/2 ts Sugar
1. Crush the cummin seeds with the ginger, garlic and mustard seeds.
2. Heat the oil in a pan, add the onion and curry leaves and fry until the
onion is golden.
3. Add the tomato, chilli powder, turmeric and 1-2 Tbl water and cook,
mashing the tomatoe under the back of a wooden spoon to make a thick
paste.
4. Add the crushed spices and continue to fry for 5 minutes, then add the
prawns and 4 Tbl water and simmer for 10 minutes.
5. Pour on the vinegar. The sauce may be thickened, if necessary, by
adding the cornflour mixed with 1 tsp water. Add salt to taste and sugar,
if liked.
Compiled by Imran C.
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