| 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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