|
Ingredients
|
Quantity
|
|
Cumin seeds
|
½ tsp
|
|
Fresh ginger – finely grated
|
7/8 ounces
|
|
Garlic cloves – finely chopped
|
2
|
|
Curry leaves
|
6
|
|
Tomatoes – peeled and chopped
|
3 ½ ounces
|
|
Chilli powder
|
2 tsp
|
|
Turmeric
|
½ tsp
|
|
Shelled prawns
|
1 pound
|
|
White vinegar
|
3 tbsp
|
|
Salt
|
to taste
|
|
Sugar
|
½ tsp
|
|
Cornflour
|
1 tsp
|
Crush cumin seeds with ginger, garlic and mustard seeds. Heat oil
in a pan, add onion and curry leaves and fry until onion is golden. Add tomato,
chilli powder, turmeric and 1-2 tablespoons water and cook, mashing tomato
under back of a wooden spoon to make thick paste. Add crushed spices and
continue to fry for 5 minutes, then add prawns and 4 tablespoons water and
simmer for 10 minutes. Pour on vinegar. The sauce may be thickened, if
necessary, by adding the cornflour mixed with 1 tablespoon water. Add salt and
sugar to taste.
