Prawn Balchão (Goan Spicy Prawn Pickle Curry)

• 1 large Yellow onion
• 5 cloves Garlic
• 20 g Ginger root
• 4 pieces Dried red chili
• 2 tbsp Vegetable oil
• 1 ¼ tsp Fine sea salt
• ½ tsp Ground turmeric
• 1 ½ tsp Ground cumin
• 3 medium Tomato, ripe
• 60 ml White wine vinegar
• 2 tsp Brown sugar
• 450 g Prawns, raw, peeled and deveined
• 150 ml Water

1. Finely slice the onion. Finely chop the garlic and ginger, then roughly chop the tomatoes.
2. Snip the dried red chilli into small pieces, discarding most of the seeds if you want it less fiery. Put it in a measuring jug with the white wine vinegar and water to soften while you start the curry.
3. Heat the vegetable oil in a large frying pan over medium heat. Add the onion with a pinch of the salt and cook for 8 to 10 minutes, stirring, until soft and lightly golden.
4. Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the ground cumin and ground turmeric and cook for 30 seconds, stirring constantly.
5. Add the tomatoes and cook for 6 to 8 minutes, stirring, until they break down into a thick, jammy masala. If it starts to catch, add a splash of the chilli soaking liquid.
6. Pour in the remaining chilli soaking liquid, then add the brown sugar and the remaining salt. Simmer for 5 minutes until the sauce is glossy and slightly thickened; it should taste tangy, hot, and lightly sweet.
7. Add the prawns and stir to coat in the sauce. Simmer gently for 3 to 5 minutes until the prawns are just opaque and juicy, then take off the heat straight away to avoid overcooking.

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