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
We are able to read the history of meal recipes back into the distant past, in fact as far as the ancient Egyptians, and quite possibly further than that. Having said that, sadly, these old cook books were just simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to experts is a collection of ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. As we move into The time of the romans around 25BC a man called Apicius assembled some documents showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, main meal and desserts, something we still use today. This early Roman chef recounts how the ancient Romans used a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example thyme, fennel and dill. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from the East, including spices like coriander, basil and rosemary. These new spices and herbs prompted an explosion in books on cooking, most of which still exist in academic collections. By the advent of the 20th century, recipe publications were starting to become popular mostly due to increased literacy, people having increased free time and disposable income. The revolution that is television brought us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Prawn Vindaloo (Hot Prawns) recipe.
