Vindaloo is a popular Portuguese influenced Goan dish traditionally made with pork. This lighter version is made using prawns.
500g prawns (big), peeled and deveined
1 tsp mustard seeds
1 clove garlic
5 dry red chillies
½ tsp cumin seeds
1 tsp turmeric powder
2 tbsp vinegar
1 inch fresh ginger
3 medium onions
2 tbsp vegetable oil
Salt to taste
1 tsp tamarind juice
½ bunch coriander leaves (cilantro)
Make a paste of dry chillies (deseeded), half of the ginger, garlic, 2 onions, cumin and mustard seeds with 1 tablespoon of vinegar.
Chop one onion finely. Grind remaining piece of ginger and keep aside.
Pour 1 ½ tablespoon of oil on a pan and heat it.
Put in the chopped onions and cook until slightly browned.
Mix in the spice paste and stir fry for 3 minutes.
Add the prawns, turmeric powder and salt (as required) and mix well.
Mix in 1 tablespoon vinegar, 1 teaspoon tamarind juice and ground ginger. Cover and cook on low heat for about 30 minutes, stirring occasionally.
Remove from heat and set aside in a serving bowl.
Heat the remaining ½ tablespoon oil on another pan. Put in ¼ teaspoon mustard seeds and allow to sizzle. Pour over the cooked prawns. Garnish with coriander leaves and serve with rice.