30 December 2012,21:44 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Combine prawns with lemon juice and vinegar in medium bowl. Cover; refrigerate for half an hour.
  • Heat the fat in medium saucepan; add garlic and onion. Stir at least for 2 minutes or until onion is soft.
  • Stir in the cumin with turmeric, chilli with mustard seeds, ginger and sugar. Stir for about a minute or until seeds begin to pop.
  • Add paste, then blended flour and water. Stir in un drained crushed tomatoes; bring to boil.
  • Simmer to low flame for about 10-12 minutes or until mixture thickens slightly.
  • Add prawn mixture; stir over medium heat for about 3-5 minutes or until prawns are tender.


  • 1 kg large uncooked prawns, shelled and deveined, leaving tails intact 
  • 50 ml lemon juice 
  • 50 ml cider vinegar 
  • 2 tablespoon ghee
  • 1 tablespoon peanut oil
  • 3 cloves garlic, crushed
  • 150 grams brown onion, chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon chilli powder
  • 1 teaspoon black mustard seeds
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon brown sugar
  • 1 tablespoon tomato paste
  • 1 tablespoon plain flour
  • 50 ml water 
  • Salt, to taste
  • 400 grams, can tomatoes

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