PRAWNS PICKLE

By quality food products

Small Prawns-

300gms

Chili powder

2 tsp

Turmeric powder

1 tsp

Ground pepper

1 tsp

Salt

1 tsp

Coconut Oil

3 tbsp

Mustard seeds

2 tsp

Fenugreek seeds

1 tsp

Ginger, chopped small

3 tbsp

Garlic, sliced thin

5 cloves

Green chilies, chopped

2

Curry leaves

2 sprigs

Kashmiri Chili powder

1½ tbsp

Salt

¾ tsp

Vinegar

½ cup

  • Pre time

    45 MIN

  • serves

    6

  • difficulty

    Easy

  • Small Prawns- : 300gms
  • Chili powder : 2 tsp
  • Turmeric powder : 1 tsp
  • Ground pepper : 1 tsp
  • Salt : 1 tsp
  • Coconut Oil : 3 tbsp
  • Mustard seeds : 2 tsp
  • Fenugreek seeds : 1 tsp
  • Ginger, chopped small : 3 tbsp
  • Garlic, sliced thin : 5 cloves
  • Green chilies, chopped : 2
  • Curry leaves : 2 sprigs
  • Kashmiri Chili powder : 1½ tbsp
  • Salt : ¾ tsp
  • Vinegar : ½ cup
  • In a bowl, combine the prawns along with chili powder, turmeric powder, ground pepper and salt. Marinate for 15 minutes.
  • Place a frying pan over medium heat, add oil enough for frying.
  • Fry the prawns. Transfer the fried prawns onto a kitchen paper towel. Keep aside.
  • In the same frying pan, use the leftover oil from frying prawns and add 3 tbsp coconut oil.
  • Add the mustard seeds, let splutter.
  • Add fenugreek seeds, saute for 3 seconds. Do not burn the seeds.
  • Add ginger, garlic, green chilies and curry leaves; saute for a few minutes till they turn golden.
  • Add Kashmiri chili powder, combine well.
  • Add vinegar, combine well and cook for 2 minutes.
  • Add salt.
  • Add the fried prawns, combine well and stir fry for 2 minutes.
  • Remove the pan from the heat, keep covered and let it cool down.
  • After it has cooled down, store in an air tight container.
  • Allow the pickle to rest for a day before using.