|
Ingredients
|
For 4
|
For 100
|
|
Prawns
|
500gms
|
12.5kg
|
|
Potatoes
|
225gms
|
5.65kg
|
|
Tomatoes
|
225gms
|
5.65kg
|
|
Cumin
|
5gms
|
115gms
|
|
Mustard seeds
|
5gms
|
115gms
|
|
Garlic
|
a few flakes
|
30gms
|
|
Ginger
|
a small piece
|
55gms
|
|
Red chillies
|
5gms
|
115gms
|
|
Turmeric
|
a pinch
|
15gms
|
|
Onions
|
115gms
|
2.8kg
|
|
Vinegar
|
30ml
|
590ml
|
|
Salt
|
to taste
|
100gms
|
|
Oil
|
30ml
|
500ml
|
Shell prawns. Remove intestines and wash in several rinses
of water. Boil potatoes, peel and quarter. Grind spices using vinegar. Smear over
prawns and keep aside for 1 – 2 hours. Heat the oil. Fry sliced onions. Remove. Fry prawns. Add
remaining vinegar and cook on gentle heat. When half cooked, add chopped
tomatoes, fried onions and potatoes. Cook gently adding salt and a little water
if necessary. Remove when prawns and vegetables are tender.
