prawn pickle

I make prawn pickle and fish pickle in the same way. Fish cut into a centimeter cube pieces can be used instead of prawns.

Ingredients

• Prawns- 1kg (cleaned and deveined)
• Kashmiri chili powder-4 tsp.
• Turmeric powder-1 tsp.
• Fenugreek powder-a pinch
• Asafeotida powder-1/4 tsp.
• Ginger thinly sliced-2tbsp.
• Garlic thinly sliced-2tbsp.
• Curry leaves-2 sprig
• Gingelly oil for deep frying+1/4 cup
• Vinegar -1/4 to ½ cup
• Salt to taste

For marinade

• Kashmiri chili powder-3 tsp.
• Turmeric powder-1/2 tsp.
• Pepper powder-1tsp
• Ginger paste-1tsp.
• Garlic paste-1tsp
• salt to taste.
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Method

• Marinate the prawns with chili powder, pepper powder, turmeric powder, ginger garlic paste and enough salt for an hour.
• Deep fry the prawns in gingelly oil and keep aside in a dry vessel.
• In a wok heat gingelly oil and add sliced ginger, garlic and curry leaves
• Fry to a light brown color.
• Switch off the stove and when the wok attains room temperature add all the masala powders.
• Light the stove again in a low flame and sauté till the raw smell is no more (3 to 4 minutes).
• Add the fried prawns stir properly, add vinegar check for salt and sourness.
• Switch off the stove and when it is not hot any more transfer it into a dry bottle.

Note: - This pickle stays for at least 2 months. It might stays longer but not sure as it always gets over before that.

Make sure to sterilize the bottle  dry it in the sun and rinse it with vinegar.

On top of the pickle put a clean white cloth which is dipped in hot gingelly oil so that it won’t get spoiled.