SC - (OT) food for ill kids

[Oughton, Karin (GEIS, Tirlan)]

Found this at the SOAR archives...is it what you are looking for, Elysant?

Aislinn


Title: PRAWN VINDALOO (HOT PRAWNS) Categories: Indian, Seafood, Ethnic
      Yield: 6 servings       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
  -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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