Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    garlic -- sliced
   1      tablespoon    hot red chili peppers -- fresh
   2      teaspoons     cumin seed -- ground
   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 -- ground to paste
   2      pounds        prawns -- or large shrimp
                        and deveined
     1/2  cup           - water
   1      teaspoon      - salt

Preparation:

Grind the garlic, chili, cumin seed, mustard seeds, peppercorns and turmeric 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 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 and cook the prawns separately in 2 Tbsp of oil before adding them to the mixtur