1/2 kilo of freshly peeled green prawns
1 large onion chopped finely
10 pods of garlic ground into paste
1 inch fresh ginger ground into paste
1 tablespoon red hot chilly powder
2 tablespoons Cummin powder
1 teaspoon mustard powder
1/2 teaspoon tumeric powder
2 tablespoons tomatoe paste
1 cup apple Cider vinegar
1 tablespoon table salt
1/2 cup olive oil
1 bunch curry leaves.
Wash prawns drain well and marinate with 1 teaspoon salt 1 teaspoon chilly powder and 1/4 teaspoon tumeric powder- keep aside.
Heat a thick based cooking vessel pour in the oil.
When oil is hot add the onions and fry until glazy, add the garlic ginger, tomatoe paste and keep stirring on slow fire- spoons of vinegar to avoid the sauce from sticking to the bottom of the vessel.
add salt and curry leaves and keep stirring
gradually add the rest of the ingredients and stir along with the vinegar.
Lasty add the prawns and keep frying all in the thick sauce. until water comes out the the prawns.
Add a 1/4 cup of water and simmer for 5to 8 minutes on slow fire.
until the sauce is thick.
Serve with cooked basmati rice and pappadams
Recipe by Deidre Peterson
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