Prawn Vindaloo Recipe
Ingredients
| Prawns | 500 Gram (For 4) | |
| Potatoes | 225 Gram (For 4) | |
| Tomatoes | 225 Gram (For 4) | |
| Cumin | 5 Gram (For 4) | |
| Mustard seeds | 5 Gram (For 4) | |
| Garlic a few flakes | ||
| Ginger a small piece | ||
| Red chillies | 5 Gram (For 4) | |
| Turmeric a pinch | ||
| Onions | 115 Gram (For 4) | |
| Vinegar | 30 Milliliter (For 4) | |
| Salt | To Taste (For 4) | |
| Oil | 30 Milliliter (For 4) | |
Directions
1. Shell prawns. Remove intestines and wash in several rinses of water. Boil potatoes, peel and quarter.
2. Grind spices using vinegar. Smear oyer prawns and keep aside for 1-2 hours.
3. Heat oil. Fry sliced onions. Remove.
4. Fry prawns. Add remaining vinegar and cook on a gentle heat.
5. When half cooked, add chopped tomatoes, fried onions and potatoes. Cook gently adding salt and a little water if necessary.
6. Remove when prawns and vegetables are tender.
2. Grind spices using vinegar. Smear oyer prawns and keep aside for 1-2 hours.
3. Heat oil. Fry sliced onions. Remove.
4. Fry prawns. Add remaining vinegar and cook on a gentle heat.
5. When half cooked, add chopped tomatoes, fried onions and potatoes. Cook gently adding salt and a little water if necessary.
6. Remove when prawns and vegetables are tender.
Chef
