Balchao de Camarao - Pickled Prawns

Sounds a bit weird, but this dish is tangy, hot and very aromatic.

Equal quantity of ginger and garlic (about 2 tsp of each)
3-4 dried chillies
1 tbsp malt vinegar
2 cloves
1/2 tsp mustard seeds
1/2 tsp ground cumin
large pinch of salt
1/4 tsp ground cinnamon
1/2 tsp turmeric
4-6 curry leaves
1 onion, finely chopped
3 tomatoes, finely chopped
2 tbsp oil (vegetable, groundnut or sunflower)
200g prawns

Method:
Using a food processor, mince the ginger, garlic, chillies, vinegar, cloves, mustard seeds, cumin, salt, cinnamon and turmeric.

Heat the oil, add the curry leaves and onion and fry until it begins to brown. Add the tomatoes and cook for 3 minutes. Add the spice paste. Add 2 tbsp water to the blender to rinse out the spices and add this to the pan. Add the prawns and simmer until cooked through.

Serve hot with rice.