Prawns in a Spicy Tomato Sauce
Karhai Jheenga

You be needing:

• 2 tablespoons oil
• 1 teaspoons cumin seeds
• 1 large onion, diced
• 1 tablespoon ginger, minced or grated
• 1 tablespoon garlic minced (three cloves)
• 2 tomatoes, diced
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder (I use a mix of half cayenne, half Mexican chili powder)
• 400g large raw prawns (or one of those bags of the frozen kind you get from Safeway - just thaw in cold water and peel)
• Salt to taste
• pinch of sugar
• 1/2 teaspoon crushed black peppercorns
• 1 teaspoon crushed coriander seeds
• 1 teaspoon crushed fennel seeds
• dash of dried red chili flakes
• Cilantro leaves.

You be doing:

1. Heat the oil, add the cumin seeds and when they begin to crackle, add the diced onions and fry for 10 minutes.
2. Add the garlic and ginger, fry another minute.
3. Stir in the tomatoes, turmeric and chili powder. Saute and cook for 10 minutes. Add water if things get dry.
4. When the oil begins to separate or the tomatoes are cooked down enough, add the salt, peppercorns, coriander seeds, fennel seeds, chili flakes, and give it a stir.
5. Toss in the prawns and the sugar. Cook for about five minutes, just until the prawns are pink.
6. If using, sprinkle with cilantro.
7. Serve over rice.