Chemeen Vindaloo (Prawns Vindaloo)
Vindaloo is a Portuguese influenced dish prepared by Goan primarily. There is a small population of Anglo Indians, who reside in Kerala and they prepare most dishes prepared in Goa with a small variation. This recipe is from an Anglo-Indian friend of mine from Cochin. We worked together at a restaurant for some time and I took note of his grandmother's recipe. Vindaloo basically means a curry with vinegar and garlic and these are the predominant flavours of a true vindaloo. It tastes best when cooked with pork or beef but seafood is a good option too. The prawns I got hold were small and so I added some potatoes to stretch the curry for 4 people. The use of drumstick tree's bark or scale is a particular ingredient of this recipe. It highlights the vindaloo flavour. It is difficult to get this but I have a tree in our apartment that belongs to the caretaker who lives behind the apartment, so I manage to get mine every time. This ingredient can be omitted but it will impact the flavour.