6lbs fresh (or frozen uncooked) tiger prawns
½lb diced dried shrimp
4lb chopped onions
2lb chopped blanched and peeled tomatoes
1oz curry leaves
2 pints vegetable oil
Salt to taste
Following ingredients to be ground to a fine paste using palm vinegar only:
½lb dry red chillies
2oz coriander seeds
1 whole nutmeg grated
1 litre palm vinegar
Heat oil. Add curry leaves. When they crackle add chopped onion and sauté until dark brown.
Add paste and reduce flame. Stir continuously and sauté until oil is released and begins floating on top.
Add chopped tomatoes and cook gently. Stir constantly. Add prawns cook for 2-3 minutes until done. Add dry shrimp powder season and remove.