Peel and devein prawns. Wash and dry on kitchen paper. Place
in bowl and marinate with the lemon juice, salt, chilli powder and turmeric.
Mix well together and cover.
Blend all the ingredients for the spicy sauce in a blender
or liquidiser until very smooth. If necessary add some more vinegar to form
the paste. Remove and set aside.
Heat the vegetable oil in a large pan over medium to high
heat. The use of a wok and spatula is recommended. When oil starts sizzling,
add the garlic and finely chopped onions. Stir fry for a few minutes until
the onion pieces become transparent. Add the spice paste and stir fry for a
few minutes until the paste is cooked and blended with the onion pieces.
Add the finely crushed tomatoes and mix well with the spicy
sauce. Allow to cook and stir at intervals to ensure that the spicy sauce
does not stick to the pan or wok.
Allow the sauce to evaporate to your preferred consistency.
Some people like a lot of sauce, others like a thicker sauce. You can adjust
by adding little quantities of hot water or by allowing the water in the
sauce to evaporate. If the sauce is too watery, you can bind the sauce by
dissolving 1 teaspoon of corn flour in cold water, then stir into the sauce.
When sauce is ready, add the marinated prawns into the spicy
sauce. Gently stir in the prawns and allow to cook until the prawns are just
cooked. Adjust the salt seasoning, place in hot serving dish and sprinkle
with chopped coriander leaves.
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