Instructions: 1. Crush the cummin seeds with the ginger, garlic and mustard seeds.

2. Heat the oil in a pan, add the onion and curry leaves and fry until the onion is golden.

3. Add the tomato, chilli powder, turmeric and 1-2 Tbl water and cook, mashing the tomatoe under the back of a wooden spoon to make a thick paste.

4. Add the crushed spices and continue to fry for 5 minutes, then add the prawns and 4 Tbl water and simmer for 10 minutes.

5. Pour on the vinegar. The sauce may be thickened, if necessary, by adding the cornflour mixed with 1 tsp water. Add salt to taste and sugar, if liked.

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