Side Pannel
Jhinga Vindaloo (Prawn Vindaloo)
Jhinga Vindaloo (Prawn Vindaloo)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Indian
Ingredients List
- 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
Directions
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.
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.
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