Prawn Vindaloo

Instructions

1. Marinate the prawns
   In a bowl, toss the prawns with 1 tablespoon of vinegar, 1/2 teaspoon of turmeric, and a pinch of salt. Let them marinate for at least 15 minutes while preparing other ingredients.
2. Prepare the vindaloo paste
   In a small bowl, mix the red chili powder, ground cumin, ground coriander, remaining turmeric, and 2 tablespoons of vinegar to form a smooth paste. Set aside.
3. Sauté the aromatics
   Heat oil in a large skillet over medium heat. Add mustard seeds and let them splutter. Then add chopped onions and sauté until golden brown, about 5-6 minutes. Add minced garlic, grated ginger, and green chilies. Cook for another 2 minutes until fragrant.
4. Cook the spice paste
   Add the prepared vindaloo paste to the skillet and cook for 3-4 minutes, stirring constantly to prevent burning. Add tomato paste and mix well. If the mixture looks too dry, add a splash of water to prevent sticking.
5. Add the prawns
   Add the marinated prawns to the skillet and stir to coat them evenly with the spice mixture. Cook for about 2 minutes, turning occasionally.
6. Simmer the curry
   Pour in 1 cup of water, bring to a simmer, and cook for 5-7 minutes until the prawns are cooked through and the sauce has thickened slightly. Be careful not to overcook the prawns as they can become rubbery.
7. Finish the dish
   Sprinkle garam masala over the curry, stir well, and cook for another minute. Taste and adjust seasoning with salt if needed. If you prefer a more tangy flavor, add a splash more vinegar.