3 c. minced paua
2 c. malt vinegar
1 1/2 tbsp. brown sugar
1/2 tsp. cumin
2 tbsp. flour
1/2 tsp. curry powder
1 tbsp. dry mustard

Boil the minced paua in 1 cup of vinegar for 20 minutes, add the rest of the ingredients and boil for a further 15 minutes. Let cook a little and put into preserving jars and seal. Chill before serving.