Free Recipe Jhinga Vindaloo (Prawn Vindaloo)
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Jhinga Vindaloo (Prawn Vindaloo) Recipe
1/2 ts Cummin seeds
25 g Fresh ginger, finely grated
2 Cloves garlic, finely
Chopped
6 Curry leaves
100 g Tomatoes, peeled and chopped
2 ts Chilli powder
1/2 ts Turmeric
450 g 1lb shelled prawns
3 tb White vinegar
1 ts Cornflour
Salt to taste
1/2 ts Sugar
Jhinga Vindaloo (Prawn Vindaloo) Preparation
1. Crush the cummin seeds with the ginger, garlic and mustard seeds. 2. Heat the oil in a pan, add the onion and curry leaves and fry until the onion is golden. 3. Add the tomato, chilli powder, turmeric and 1-2 Tbl water and cook, mashing the tomatoe under the back of a wooden spoon to make a thick paste. 4. Add the crushed spices and continue to fry for 5 minutes, then add the prawns and 4 Tbl water and simmer for 10 minutes. 5. Pour on the vinegar. The sauce may be thickened, if necessary, by adding the cornflour mixed with 1 tsp water. Add salt to taste and sugar, if liked. Compiled by Imran C. Posted to TNT – Prodigy”s Recipe Exchange Newsletter by I. Chaudhary <imranc@onthenet.com.au> on Jul 6, 1997
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