Prep: 10 minutes
Cook: 20 minutes
4 tbsp groundnut oil
4-6 curry leaves
160g king prawns, shelled and de-veined
2 tsp root ginger, peeled and grated
2 garlic cloves
4 dried red chillies
1 tbsp malt vinegar
½ tsp ground cumin
¼ tsp mustard seeds or ¼ tsp mustard powder(optional)
1 small onion, finely chopped
2 tomatoes, finely chopped
¼ tsp salt
¼ tsp ground cinnamon
½ tsp turmeric
Heat the oil and sauté the prawns for 5 minutes till all the water has evaporated. Remove the prawns and set aside. In the same pan add another tablespoon of oil followed by the curry leaves and tip in the onion and fry for 6 minutes until golden brown.
Mince the ginger, garlic cloves, chillies, vinegar, cumin, mustard seeds, salt, ground cinnamon and turmeric.
Then add the tomatoes and cook for about 2 minutes.
Add the minced spice mixture and fry for 2 minutes. Add a couple of tablespoons of water to the blender to
Return the prawns to the pan and cook for a further 3 minutes
Serve with white bread or boiled rice or a salad.