Ingredients
1 tbsp garlic, sliced
1 tbsp hot red chili peppers, fresh sliced
2 tsp cumin seed, ground
1 tsp mustard seeds
1 tsp black peppercorns
1 tsp tumeric, ground
1/4 cup cider vinegar
1/4 cup corn oil
1 cup onion slices, ground to paste
2 lb prawns, or large shrimp peeled &
Directions
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
Servings: 6 servings
Prawn Vindaloo (Hot Prawns) Recipe brought to you by Recipe Ideas
Categories: Asian; Fish; Indian; Seafood
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into distant history, at least as far back into history as the early Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these old cook books were just very basic pictorial instructions for preparing food.
Closer to modern times, there were some recipe books dating from the 14th Century ; one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the spicy food that appears on menues today, but rather recipes for the types of meals enjoyed by the rich people of the period. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the Middle-East, such as rosemary and coriander. The introduction of these new herbs and spices prompted a torrent in cookery books, some of which still exist in private collections. Like it or not, the introduction of TV brings us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Prawn Vindaloo (Hot Prawns) recipe.
