1 kg – prawns – cleaned
2 – medium potatoes cut into 8 pieces each
3 tbsp – ghee
A few curry leaves
1 – small onion, finely sliced
Salt to taste
For vindaloo masala:
1/2 tsp – peppercorns
3 tsp – jeera/cumin
12 – small dry kashmiri chillies
1/2 tsp – turmeric
2 – cardamoms
10 cloves – garlic
2-3 tbsp – vinegar
Grind the masala ingredients to a smooth paste (no water, just vinegar).
Heat oil & fry onion till brown, add curry leaves.
Fry in the masala – stir frequently.
Add potatoes and some water, cover & cook till potatoes are just about done.
Now add prawns and salt to taste.
Cover and cook; toss gently from time to time to cook evenly & ensure it does not burn.
Do not over-cook else the prawns get rubbery.
Serve with plain white rice.