January 9, 2007 11:10pm CST
guys most fish lovers might have had prawn.... but many would have had the BIG PRAWN...but u know only small prawn only is soo good in taste... wat do u ppl say??
18 Jan 07
PRAWN VINDALOO (HOT PRAWNS) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Indian Seafood Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tb Garlic -- sliced 1 tb Hot red chili peppers, fresh -sliced 2 ts Cumin seed -- ground 1 t Mustard seeds 1 t Black peppercorns 1 t Tumeric -- ground 1/4 c Cider vinegar 1/4 c Corn oil 1 c Onion slices -- ground to paste 2 lb Prawns -- or large shrimp -peeled & deveined 1/2 c -Water 1 t -Salt 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.