King Prawn Pathia

• 6 king prawns per person, depending on size & appetite, heads removed, peeled & deveined
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon turmeric
• 3 cloves garlic crushed
• 5/8 cup red wine vinegar
• 1 tablespoon brown sugar
• 3 chillies finely sliced
• 1 teaspoon tamarind paste
• 2 onion small or one large, very finely chopped
• 1 red pepper cut into small chunks
• 1 can plum tomatoes
• lemon cut in half for squeezing
• 3 tablespoons vegetable oil or ghee

1. 1. Dissolve the sugar in the vinegar in a small bowl and add the chillies, garlic and tamarind.
2. 2. Fry the onions in the oil on a fairly high heat - after about 3 or 4 minutes, add the peppers.
3. 3. Add the coriander, cumin & turmeric and stir in well, ensuring the spices don't burn.
4. 4. Add the vinegar, sugar, chilli, garlic & tamarind mixture and stir in well. Cook for about a minute, stirring continuously.
5. 5. Add the tomatoes, reduce the heat to a gentle simmer and cook for about 20 minutes or until sauce is thick.
6. 6. Turn up the heat slightly, add the prawns and continue cooking until prawns are fully pink and just cooked through (probably 2-3 minutes, depending on heat - don't overcook them though).
7. 7. Finish with a little squeeze of fresh lemon as you serve.
8. 8. Serve with rice or naan bread.

king prawns, ground coriander, ground cumin, turmeric, garlic, red wine vinegar, brown sugar, tamarind paste, onion, red pepper, tomatoes, lemon, vegetable oil

Taken from www.yummly.com/recipe/King-Prawn-Pathia-1692144 (may not work)