Prawns Vindaloo (Serves 4)

A great accompaniment for rice with spicy and tangy gravy. Try it out friends, we are sure this will then be a regular on your weekend specials!!!!
 
Prawns ½ kg
Kashmiri red chilly powder 2 tsp
Black pepper powder 1 tsp
Turmeric powder ½ tsp
Garlic paste 1 tsp
Fennel powder ½ tsp
Red onions 1 no, chopped
Tomato 3 big, pureed (without adding water)
Green chilly 2 nos, chopped
Thin coconut milk 1 cup
Thick coconut milk ½ cup
Vinegar 1 tsp
Sugar 1 tsp
Oil 2 TBSP
Salt as needed

Preparation

Make a marinade with Kashmiri chilly powder, turmeric powder, fennel powder, pepper powder, salt and garlic with little water until you get a thick smooth paste. Take half of the marinade and apply it to the prawns and leave aside at room temperature for 15 minutes.

In a pan at med high heat add 2 TBSP oil and shallow fry the prawns. Make sure not to overcook the prawns. Drain them on a paper towel and set aside

In the same oil, (med high heat) sauté red onions until golden brown. Throw in green chillies and cook for a few more minutes. Next add in rest of the marinade and stir well, cook this until oil separates. Now add the pureed tomatoes and cook till everything come to a boil. At this stage add the thin coconut milk and allow the curry to come to a boil. Add the shallow fried prawns and adjust salt and allow it to get thickened (the gravy should be reduced to three fourth). Now add a pinch of sugar, vinegar and thick coconut milk, mix well to combine and switch off the flame. Garnish with coriander leaves. This goes very well with appam, chappathi and rice.

Tips

You can substitute prawns with any fleshy fish of your choice.
To puree tomatoes, microwave them for 2 minutes and peel the skin off, mash them with a fork or grind them in a blender