Soak red chillies in vinegar overnight and make a paste in the next day morning

Sauté garlic till golden brown and then add tomatoes and cook till skin peels off. Cool
Down the mixture and grind to a paste.

To a pan add oil and chopped onions and fry till golden brown. Then add the chilli paste and cook till raw smell goes off

Then add the tomato paste and sauté for 2 minutes. Then add salt and sugar and mix. Then add some water to it and cook the gravy for 5 minutes

Now add the tiger prawns and cook on both sides on medium low flame till the gravy coats the prawns. Garnish with coriander leaves

Serve hot with Rice, breads or simply as starter