INGREDIENTS:

600 gms shelled headless prawns
2" piece ginger
15-20 garlic cloves
1 tsp cummin seeds
12-15 dry whole red chillies
10-12cloves
2 one inch stick cinnamon
1 tsp mustard seeds
1 cup malt vinegar
2 large size onions
4 large red tomato
3 /4 cup oil
2 tbsp sugar
Salt as per taste

METHOD

1.Devein the prawns.Wash and remove excess water.Add salt and keep aside.Peel and wash ginger.
2.Grind ginger,garlic,cummin seeds,dry red chillies , cinnamon,cloves and mustard seeds along with vinegar in a fine paste.
3.Peel onion and chop them finely.Wash and chop tomatoes.
4.Heat oil in a kadai and saute prawns till all the moisture dries up.Remove prawns and keep aside.In the same oil saute onion till onions are soft and light brown.Add chopped tomatoes and cook on high heat till they form a thick pulp and oil leaves the masala.
5.Add the ground spices and stir fry for two or three minutes.Add the prawn and sugar.Check seasoning and cook on a low flame for another five to seven minutes till oil leaves the masala.
6.Serve hot with pav or boiled rice.

p.s. :1. Use small size prawns as they taste better.
2.Do not overcook prawns as they tend to become tough on overcooking.