300g Uncooked Prawns
1 Can chopped Tomatoes
1 Brown Onion
2 Cl Garlic
2 Hot Red Chili
1 TB chopped Fresh Ginger
1 Cinnamon Stick
1 tsp Garam marsala
1 tsp Yellow Mustard Seeds
2 TB White Vinegar
Ghee for frying
1 TB ground Corriander
1 tsp ground Cumin
1 tsp ground Black Pepper
1 tsp Tumeric
1/4 tsp Ground Red Chilli
Melt the Ghee over a hot pan
Add the Mustard Seeds and fry until they begin to "pop"
Add the Garlic, Chilli and Ginger and quickly fry
Add the Onion and fry until just translucent.
Add the Spice Mix and fry until the spices are cooked
Add the Tomatoes and the Cinnamon stick and turn the heat to a low simmer with the lid on.
Simmer for around 20 mins and add the Vinegar.
Simmer for another 10 mins or so without the lid.
Let the sauce cool a little, remove the Cinnamon stick and then blend.
In a frypan, fry the prawns in some Ghee until just before cooked. Add the Garam Marsala and fry until the prawns have completed cooking.
Return the sauce to the pot and add the prawn/marsala mix. Combine the ingredients and stir through over a very low heat.
Cook for a further 1-2 mins to allow the flavours to blend (be careful not to overcook the prawns).
Serve over rice.
<sorry, no photos. I ate it before I could be bothered finding batteries for the camera>