Prawn Vindaloo (Hot Prawns)

Course : Seafoods
Serves: 6
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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 / Directions:

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

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