1. Grind the onions, red chillies, pepper and 4 clove of garlic to a smooth paste.

2. Put into a pan with the prawns, water and salt.

3. Bring to the boil then simmer until the water has evaporated.

4. Remove from the heat. Heat half the oil and fry the prawns until well browned.

5. Grind the prawns with 2 tbsp of vinegar, half the ginger, 12 cloves of garlic, the mustard seeds, turmeric and cumin seeds.

6. Slice the remaining ginger, garlic and green chillies.

7. Add the remaining oil to the oil in which the prawns were fried and fry the sliced ingredients.

8. Add the curry leaves and ground paste and fry, stirring continously, for 2 minutes.

9. Add the vinegar, season with salt and bring to the boil.

10. Add the prawns and sugar and simmer, stirring occasionally, until the oil floats to the top.

11. Leave to cool. Store in airtight jar.

Makes 2lb.