This is an aromatic prawn/shrimp dish. It is easy to make, and do not let the spices put you off! I explain which to use, and you can use what is available to you. It's either a saucy main dish with rice and a large salad, or served as a chowder starter, with bread. I use a Cape Malay curry powder, which is mild and spicy, but any really mild curry or masala will do, as this is not a curry dish. You can make up a spice mixture, and keep it in an airtight bottle. Choose at least 5 from the following list: fennel seeds, cumin seeds or ground cumin, coriander seeds (crushed), pinch ground cloves, cardamom seeds, black pepper, star aniseed and ground cinnamon. Preparation time does not include time taken for cleaning the shrimps. It's easiest to buy the shrimps (prawns to us!) frozen, but choose large ones! If the shirmps are deveined and headless, and the shells are soft, there is no need to peel them. The shells add to the flavour! I used 4 medium, very ripe fresh tomatoes, peeled, but canned is fine.