Prawn Vindaloo

1 tsp cumin seeds
3 cloves
1/2 tsp black pepper corns
4 garlic cloves
A piece of ginger
1 tbsp vineger
500g  tiger prawns ( fresh/frozen)
1 tsp kashmir chilli powder
1/2 tsp turmeric powder
1 tsp salt
2 onions (chopped)
2 potatoes (cubed)
1 tbsp tomato puree
bay leaf
A piece of cinnamon
Oil for frying
Coriander leaves / Curry leaves
Dry roast first three ingredients & grind to a fine powder.
Shell, devein and wash prawns using salt and turmeric.
Marinate them with  tumeric, chilli & salt.
Cover & refrigerate for an hour.
Blend garlic,ginger & vinegar in a mini food processor.
Warm the oil in a casserole.
Add cinnamon stick & a bay leaf.
Add chopped onions & fry till light golden brown.
dd blended mixture (ginger+garlic) along with tomato sauce.
Stir for a while & add water & cubed potatoes.
Cover & cook for 30mn, stirring from time to time.
When half cooked, add marinated prawns.
If the prawns & the potatoes are thoroughly cooked, add the blended powders.
Remove from heat & g
arnish with coriander leaves.
Serve hot with rice / any type of bread.