Prawn Pickle

Prawns always serve as yummy dish on our family table. This recipe is absolutely a Indian pickle (spicy preserve used as a condiment in Indian cuisine). For every meals this addendum is well relished. Pickles, can be made with many of the vegetables, mostly seasonal, when the produce is available in plenty and then preserved for longer duration. The same logic is applicable for prawns (always an expensive item in your shopping list), as some offer-times prompt to buy more and preserve.

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Ingredients

Prawns whole 500gms

Chilli powder 1 Tbsp

Turmeric powder 1 tsp

Ginger/garlic paste 1 tsp

Salt to taste

Gingely oil to fry

Ginger 20 gms

Garlic 25 gms

Green Chilli 15 gms

Chilli powder 3 Tbsp

Turmeric powder. 1 tsp

fenugreek powder. 3/4 tsp

Asafoetida powder. 1/2 tsp

Mustard powder. 1 tsp

Sugar. 1tsp

Vinegar. 50 ml

Gingely oil. 80 ml

Water as needed

salt to taste

curry leaves

Preparation

Clean the prawns well and marinate with the spices mentioned in the the first set of ingredients and set aside for half hour.

In a shallow bowl mix in Chilli powder 3 Tbsp,Turmeric powder 1 tsp, fenugreek powder 3/4 tsp, Asafoetida powder 1/2 tsp, mustard powder 1 tsp, together with half of the vinegar and little water to form a paste. Separately, finely chop, ginger, garlic and green chilli.

In a pan , soft fry , the marinated prawns and keep aside.

In another shallow pan add the gingely oil and saute the chopped ginger, garlic and green chilli. Add in the paste of spices & vinegar. Add the curry leaves, followed by sugar , salt and remaining vinegar and bring to just boil and turn off the flame adding the fried prawns. Incorporate well and transfer it to glass jar. When cool, close the jar airtight and refrigerate.

>Vinegar quantity can be slightly adjusted to fit in, to individual taste. If adding vinegar later, follow these steps; first boil vinegar with water & salt. Let it cool and then add it to the pickle.