| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Indian |
Seafood, Indian |
4 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Cummin seeds |
| 25 |
g |
Fresh ginger, finely grated |
| 2 |
|
Cloves garlic, finely |
|
|
Chopped |
| 6 |
|
Curry leaves |
| 100 |
g |
Tomatoes, peeled and chopped |
| 2 |
ts |
Chilli powder |
| 1/2 |
ts |
Turmeric |
| 450 |
g |
1lb shelled prawns |
| 3 |
tb |
White vinegar |
| 1 |
ts |
Cornflour |
|
|
Salt to taste |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
1. Crush the cummin seeds with the ginger, garlic and mustard seeds.
2. Heat the oil in a pan, add the onion and curry leaves and fry until the
onion is golden.
3. Add the tomato, chilli powder, turmeric and 1-2 Tbl water and cook,
mashing the tomatoe under the back of a wooden spoon to make a thick paste.
4. Add the crushed spices and continue to fry for 5 minutes, then add the
prawns and 4 Tbl water and simmer for 10 minutes.
5. Pour on the vinegar. The sauce may be thickened, if necessary, by adding
the cornflour mixed with 1 tsp water. Add salt to taste and sugar, if
liked.
Imran C. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I.
Chaudhary" <imranc@onthenet.com.au> on Apr 27, 1997
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