• 50 g/2 oz ghee or 1 tablespoon vegetable oil

• 1 small onion, sliced

• 2 garlic cloves, sliced

• 2 teaspoons ground coriander

• 1/2 teaspoon ground ginger

• 1 teaspoon turmeric

• 1/2 teaspoon ground cumin

• 1/2 teaspoon chili powder

• 2 tablespoons vinegar

• 500 g/1 lb cooked peeled prawns

• 200 ml/7 fl oz water

• chopped coriander leaves, to garnish

• boiled rice, to serve

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Method:

1. Heat the ghee or oil in a large heavy-based saucepan. Add the onion and garlic and fry over a low heat for 4-5 minutes until golden and soft.

2. Mix together the ground coriander, ginger, turmeric, cumin and chili powder in a small bowl. Mix in the vinegar to make a smooth paste.

3. Add the spice paste to the onion and garlic mixture in the pan and fry gently, stirring constantly with a wooden spoon, for 3 minutes.

4. Tip in the prawns and turn gently with a wooden spoon until they are well coated with the spices. Stir in the water and then simmer over a low heat for 2-3 minutes.

5. Serve immediately, garnished with coriander leaves, with plain boiled rice.