When it turns brown, add ginger-garlic paste and chillies.
Add tomatoes and the powders.
Stir till the tomatoes are cooked.
Add vinegar, prawns, and salt.
Cook till done.
Garnish with curry leaves and coriander leaves.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.