Preparation:
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. |
