Ingredients non vegetarian 2 servings

• 500 gms prawns, cleaned and deveined
• 2" stick cinnamon
• 6-7 cardamoms
• 10 cloves
• 1 tsp. peppercorns
• 1 tsp. cummin seeds
• 10 wholle red chillies
• 1/4 cup malt vinegar
• 3 onions, chopped
• 1 tbsp. ginger-garlic paste
• 2 tomatoes, chopped
• few curry leaves
• 1/2 tsp. sugar
• 3-4 tbsp. oil
• salt to taste
• 1 tbsp. coriander leaves, chopped

Directions

1. Dry roast the cinnamon, cardamom, cloves, peppercorns, cumminseeds and red chillies. Cool and grind along with vinegar into a paste. Keep aside.
2. Heat oil in a pan and shallow fry the prawns till they turn pink. Remove and keep aside.
3. In the same oil, fry the onions till light brown. Add the ginger-garlic paste and saute for a minute.
4. Now add the chopped tomatoes and the ground paste. Continue to saute till it leaves the sides of the pan.
5. Add the prawns, salt, curry leaves, sugar and 1/2 cup water.
6. Cover and cook till the moisture dries up. Serve, garnished with coriander leaves.

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