Prawns Pickle

Prawns Pickle

1 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

Clean and wash prawns, drain water completely. Marinate with salt and 1/2 tbsp turmeric powder for around 30 minutes.

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

Heat oil in kadai and deep fry prawns till it is cooked (2-3 minutes). Remove the prawns from kadai and keep aside.

Extract pulp from tamarind and heat it with one cup vinegar 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 chilly powder, turmeric powder salt and 1 cup vinegar and sauté for 5 minutes . Add tamarind juice/vinegar and saute. 

Lastly, add the fried prawns and mix well. Cook for another 5 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.