Ingredients:

  • 2 tbsp vegetable oil
  • 1 medium (110g) yellow onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp salt
  • 1/2 cup tomato purée
  • 1 tbsp tamarind paste
  • 1 tbsp brown sugar
  • 1 tbsp cider vinegar
  • 1/4 cup water
  • 1 lb king prawns, peeled and deveined
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Heat the oil in a skillet over medium heat. Add the diced onions and sauté for 5–7 minutes until translucent and golden. Stir in the ginger and garlic pastes and cook for 60 seconds.
  2. Reduce heat to low. Add the cumin, coriander, turmeric, and chili powder. Stir constantly for 30–60 seconds to bloom the spices.
  3. Pour in the tomato purée, tamarind paste, brown sugar, and vinegar. Increase heat to medium and simmer for 5–8 minutes, stirring frequently until the sauce thickens into a deep mahogany glaze. Add water one tablespoon at a time if the sauce becomes too thick.
  4. Increase heat to medium-high. Add the raw prawns in a single layer and cook for 2–3 minutes per side until they turn opaque and curl into a 'C' shape. Remove from heat immediately and stir in the fresh cilantro.