Grind the onions, red chilies, pepper, 4 cloves garlic to a smooth paste. Put in a saucepan to boil, together with the prawns and ½ pint water and salt. Simmer till water disappears. Remove from heat.
Heat half the oil and fry the cooked prawns till well browned.
Remove from oil and keep aside.
Grind with 2 tbsp vinegar, 2 oz ginger, 12 cloves garlic and mustard seeds, turmeric powder and cumin seeds, to a paste. Slice remaining ginger, garlic and green chilies.
Add remaining oil to the oil in which the prawns were fried and fry the sliced ingredients. Add curry leaves and ground paste and fry stirring continuously.
Pour in the vinegar, season with salt and bring to boil.
Then add fried prawns and sugar and simmer, stirring occasionally, till the oil floats to the top.
Cool and bottle in air- tight jars.
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