---------- Recipe via Meal-Master (tm) v8.00
  
       Title: Jhinga Vindaloo (Prawn Vindaloo)
  Categories: Seafood, Indian
       Yield: 4 servings
  
     1/2 ts Cummin seeds
      25 g  Fresh ginger, finely grated
       2    Cloves garlic, finely
            Chopped
       6    Curry leaves
     100 g  Tomatoes, peeled and chopped
       2 ts Chilli powder
     1/2 ts Turmeric
     450 g  1lb shelled prawns
       3 T  White vinegar
       1 ts Cornflour
            Salt to taste
     1/2 ts Sugar
  
   1. Crush the cummin seeds with the ginger, garlic and mustard seeds.
   
   2. Heat the oil in a pan, add the onion and curry leaves and fry until the
   onion is golden.
   
   3. Add the tomato, chilli powder, turmeric and 1-2 Tbl water and cook,
   mashing the tomatoe under the back of a wooden spoon to make a thick
   paste.
   
   4. Add the crushed spices and continue to fry for 5 minutes, then add the
   prawns and 4 Tbl water and simmer for 10 minutes.
   
   5. Pour on the vinegar. The sauce may be thickened, if necessary, by
   adding the cornflour mixed with 1 tsp water. Add salt to taste and sugar,
   if liked.
   
   Compiled by Imran C.
  
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