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
Academics have tracked the existence of recipes way back into antiquity, in truth as far back into history as pharonic Egypt, and possibly even further. Interesting though that is, mostly, these ancient cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Progressing into The time of the romans 25BC a roman called Apicius compiled a few scripts which described recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Aspicius describes how the cooks of Roman times were skilled in the use of a wide range of aromatic flavours, including many that are still in use today such as bay, mint and dill. Over the next few centuries, the rich and powerful families of Wesstern Europe tried to serve the most extravagent meals, and as a consequence, cooks and their recipes increased in prestige. However, it wasn`t until the 19th century that fine cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. The introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Prawn Vindaloo (Hot Prawns) recipe.
