SC - Re: Indian Prawn recipe
Stephen and Stephanie Dale
sdale at mx00.us.hsanet.net
Fri Jun 11 07:01:42 PDT 1999
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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