Then add the tomatoes and sugar. Simmer until the tomatoes soften completely and then add the balance of the curry leaves. Turn off the heat. In a non-stick frying pan heat 15ml(1 tbsp) oil over medium-high heat and quickly fry the prawns for about a minute on each side or until they turn pink. Fry the prawns in batches if necessary. Add the prawns to the tomato mixture along with the cherry tomatoes and simmer briefly. Season to taste and serve immediately with warmed rotis.
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