Prawns Pickle

Prawns Pickle

½ kg fresh prawns

3 pods garlic (100g)

20 green chillies (100g)

3” ginger

100g Red chilly powder (8 tbsp)

2 cups white vinegar

1 tbsp turmeric powder

Salt

2-3 cups Til oil

2-3 tbsp of Tamarind juice (optional)

Clean and wash prawns and drain water completely. Marinate with salt and 1/2 tbsp turmeric powder for 15 minutes.

Blend red chilly powder with 1 cup vinegar and 1/2 tbsp haldi powder in mixie to make a smooth paste. (If chilly powder is very fine, no need to blend in mixie, just mix it with vinegar and turmeric powder).

Cut green chillies into 3-4 pcs each. Cut ginger into juliennes. Cut garlic into halves.

Heat oil in kadai and deep fry prawns till it is cooked. Remove the prawns from kadai and keep aside.

In the leftover oil, add garlic and sauté till it changes colour, then add ginger and sauté for some time. Now add green chillies. Sauté well for another 5 minutes. Then add the red chilli paste and ½ tbsp salt and sauté for 5 minutes. Now add 1 cup vinegar and sauté well. Add tamarind juice and saute.

Lastly, add the fried prawns and mix well. Cook for another 10 minutes on slow fire so that all the masalas blend well with the prawns. Cool and store in glass jars. 

The jars should be first sterilized in hot water, dried thoroughly and coated with vinegar on all sides before storing the pickle. This will make the pickle last for long.