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Visitors Recipe

Prawn Vindaloo

Ingredients

½ kg Prawns – shelled/deveined/washed & drained. Grind to a smooth paste: 1” pc Ginger; 6-8 pods of garlic; Ό tspn. Jeera; Vinegar 2 –3 tbspns; Keep aside. Grind to a smooth paste separately the prawns heads after washing well. Wash the mixie jar & keep the water for cooking. Other ingredients required: Onions-1 Big finely sliced; 2 big tomatoes finely sliced; A sprig of Curry leaves; Salt to taste; Chillie powder – ½ Tbspn.; Turmeric Pwd – Ό tspn; Kashmiri Chillie pwd – ½ tbspn; Oil 4-6 tbspns. For Garnishing: Chopped Corriander leaves- 1tbspn.

Method

Method: Put a vessel on fire – add oil, when oil is hot add the onions & curry leaves & fry till onions are brown, lower heat add the Ginger/Garlic/Jeera paste - mix well & fry for 2-3 mins till oil comes on top - now add the Chillie pwd/Kashmiri Chillie pwd/ Turmeric pwd/Salt & continue to fry for a further 2-3 mins. using a little of the masala water which you washed the jar - this is to avoid burning – add the chopped tomatoes & continue to fry till soft – add the ground prawn heads, prawns & the remaining of the masala water – mix well ,cover & cook for 5-7 mins – open lid, mix well – allow the gravy to thicken if necessary – remove from heat & garnish with chopped coriander leaves. ** You could follow the same recipe for ‘Fish Vindaloo’

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