Prawns in Pink Sauce

3 tablespoons oil
1 tablespoon yellow mustard seeds
2 cloves garlic, finely chopped
2 pounds prawns, peeled
Salt and pepper
Sauce:
4 tablespoons tomato puree mixed with enough
    water for 1 cup of sauce
1 cup single cream
1 1/2 teaspoons grated ginger
1/4 teaspoon cayenne
4 teaspoons lemon juice
1 teaspoon ground cumin
1 teaspoon salt
Dash of pepper
1/2 teaspoon granulated sugar

Mix all the ingredients for the sauce. Cover and refrigerate until needed.

Heat oil in a large frying pan over a medium high heat. When hot, put in the mustard seeds. As soon as they begin to pop, add the garlic. Stir once and put in the prawns. Stir and fry until they just turn opaque, sprinkling with salt and pepper. Pour in the sauce and stir.

As soon as the sauce is bubbling, serve with rice.