Title: Prawn vindaloo (hot prawns)
 Categories: Indian, Seafood, Ethnic
      Yield: 6 Servings
 
      1 tb Garlic;sliced
      1 tb Hot red chili peppers, fresh
           -sliced
      2 ts Cumin seed; ground
      1 ts Mustard seeds
      1 ts Black peppercorns
      1 ts Tumeric; ground
    1/4 c  Cider vinegar
    1/4 c  Corn oil
      1 c  Onion slices;ground to paste
      2 lb Prawns; or large shrimp
           -peeled & deveined
    1/2 c  -Water
      1 ts -Salt
 
    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 SOURCE: _The Varied Kitchens of India_, the Parsi Kitchen
  chapter posted by Anne MacLellan