Ingredient:
1 kg Prawns
2 medium Potatoes
3 tbsp Ghee
Few Curry Leaves
1 small Onion (finely sliced)
Salt (to taste)
For Vindaloo Masala:
½ tsp Peppercorns
3 tsp Cumin Seeds
12 small dry Kashmiri Chilies
½ tsp Turmeric Powder
2 Cardamoms
10 Garlic Cloves
3 tbsp Vinegar
Method:
Combine all the ingredients of vindaloo masala and grind into a thick paste.
Heat ghee in a pan and fry onion, until brown.
Stir in curry leaves.
Put in the ground masala and fry, stirring continuously.
Add potatoes, along with sufficient water, and cover the pan. Cook until the potatoes turn tender.
Mix in prawns and salt. Cover the pan and boil, stirring occasionally.
Serve hot with steamed rice.
1 kg Prawns
2 medium Potatoes
3 tbsp Ghee
Few Curry Leaves
1 small Onion (finely sliced)
Salt (to taste)
For Vindaloo Masala:
½ tsp Peppercorns
3 tsp Cumin Seeds
12 small dry Kashmiri Chilies
½ tsp Turmeric Powder
2 Cardamoms
10 Garlic Cloves
3 tbsp Vinegar
Method:
Combine all the ingredients of vindaloo masala and grind into a thick paste.
Heat ghee in a pan and fry onion, until brown.
Stir in curry leaves.
Put in the ground masala and fry, stirring continuously.
Add potatoes, along with sufficient water, and cover the pan. Cook until the potatoes turn tender.
Mix in prawns and salt. Cover the pan and boil, stirring occasionally.
Serve hot with steamed rice.
