Spicy Prawn Vindaloo
Ingredients
4 tbsp cooking oil
1 cinnamon stick
10 black peppercorns, coarsely crushed
1 large potato, diced
2 tomatoes, diced
200ml water
200ml MARIGOLD Evaporated Filled Milk
1 tbsp seasoning ( anchovies /chicken seasoning)
200g prawns
2 tbsp white vinegar
2 tbsp palm sugar syrup or sugar
4 tbsp chilli paste
1 tbsp ginger paste
1 tbsp garlic paste
4 tbsp onion paste
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Heat pan with oil, fry cinnamon stick, black pepper for a minute. Then add in chili paste and fry for ½ a minute before adding in ginger, garlic and onion paste. Stir until oil starts to separate.
Add in potatoes, tomatoes, water, MARIGOLD Evaporated Filled Milk and seasoning. Cook for 8 minutes or until potatoes are tender, then put in prawns, vinegar and palm sugar. Turn off heat once prawns are cooked.
To make garlic, onion and ginger paste, blend it separately with water. Keep the extra paste in glass containers in the freezer for future use.
