Ingredients:

• 1 kg – Prawns – cleaned.
• 2 – medium Potatoes cut into 8 pieces each| For seasoning:
• 3 tbsp – ghee.
• few -curry leaves.
• 1 – small onion, finely sliced.
• salt| For vindaloo masala:
• 1/2 tsp – peppercorns.
• 3 tsp – jeera/cumin.
• 12 – small dry Kashmir chillies.
• 1/2 tsp – turmeric.
• 2 – cardamoms.
• 10 Cloves – garlic.
• 2-3 tbsp – vinegar.

Method:

1. Grind the masala ingredients to a smooth paste (no water, just vinegar).
2. Heat oil and fry onion till brown and add curry leaves.
3. Fry in the masala, stirring frequently.
4. Add potatoes and some water, cover and cook till potatoes are just about done.
5. Now add prawns and salt.
6. Cover and cook, toss gently from time to time to cook evenly and ensure it does not burn.
7. Do not overcook else the prawns get rubbery.
8. Serve with plain white rice.

Recipe courtesy of Lil’ Chef