If made with extra vinegar, turmeric, and salt, this can be bottled.
It will keep a few days regfrigerated evenso, and is better the next day.
Two pounds small prawns, shelled and veined.
One cup fine chopped onion.
Half cup chopped tomato.
Two tablespoons chili paste.
One tablespoon jaggery.
One teaspoon garam masala.
Half a teaspoon ground black pepper.
Quarter teaspoon each ground cumin, turmeric, salt, cayenne.
Half a cup of vinegar, half a cup of tamarind water.
Whirr all except prawns, onion, tomato in a blender. Hot fat fry the prawns two minutes, remove and drain. Brown onions, add masala. Momentarily after add the tomatoes. Cook till blended well. Add the prawns and fry till done.
This is a good side dish, and well with vegetables and rice.