---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Jhinga Vindaloo (Prawn Vindaloo)
 Categories: Seafood, Indian
      Yield: 4 servings
 
    1/2 ts Cummin seeds
     25 g  Fresh ginger -- finely grated
      2 cl Garlic; finely chopped
      6    Curry leaves
    100 g  Tomatoesl peeled and chopped
      2 ts Chilli powder
    1/2 ts Turmeric
    450 g  Shelled prawns (1 lb)
      3 T  White vinegar
      1 ts Corn flour
           Salt to taste
    1/2 ts Sugar
 
  Crush the cummin seeds with the ginger, garlic and mustard seeds.
  
  Heat the oil in a pan, add the onion and curry leaves and fry until the
  onion is golden.
  
  Add the tomato, chilli powder, turmeric and 1-2 tb water and cook,
  mashing the tomatoes under the back of a wooden spoon to make a thick
  paste.
  
  Add the crushed spices and continue to fry for 5 minutes, then add the
  prawns and 4 tb water and simmer for 10 minutes.
  
  Pour on the vinegar. The sauce may be thickened, if necessary, by
  adding the corn flour mixed with 1 ts water. Add salt to taste and sugar,
  if liked.
  
  Compiled by Imran C.
 
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