Recipe for Prawn Vindaloo (hot Prawns)

1.00	tb	Garlic, sliced
1.00	tb	Hot red chili peppers, fresh
		sliced
2.00	ts	Cumin seed, ground
1.00	ts	Mustard seeds
1.00	ts	Black peppercorns
1.00	ts	Tumeric, ground
0.25	c	Cider vinegar
0.25	c	Corn oil
1.00	c	Onion slices, ground to a
		paste
2.00	lb	Prawns, or large shrimp
		peeled & deveined
0.50	c	Water
1.00	ts	Salt

Instructions:
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

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