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Olive oil - 3 tbsp
Shallots   - 2 (chopped)
garlic cloves - 2 (chopped)
Red chilli - 1 (chopped)
Ripe tomatoes - 450 gms (peeled, seeded and chopped)
Tomato puree - 1 tbsp
Bay leaf -1
Thyme sprig -1
Dry white wine - 6 tbsp
large prawns - 450 mgs (cooked, peeled)
Salt and ground black pepper
Basil leaves -  to garnish


  • Heat the oil in a pan, then add the shallots, garlic and chilli. Fry until the garlic starts to brown.
  • Add the tomatoes, tomato puree, bay leaf, thyme, wine and seasoning.
  • Bring to the boil, then reduce the heat and cook gently for about 10 minutes, stirring occasionally, until the sauce has thickened.
  • Discard the herbs.
  • Stir the prawns into the sauce and heat through for a few minutes.
  • Taste and adjust the seasoning.
  • Scatter over the basil leaves and serve at once.
  • Serve with rice, noodles or freshly cooked pasta and a leafy salad.

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Dondakaya Masala (Gherkins Masala) curry

Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste

For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp

Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.