Curryworld

Ingredients

Fresh Prawns-1 kg

Refined Oil-for frying

Curry leaves-4strings

Ginger-2tbsp(lengthwise)

Garlic-8 to 10 (thin lengthwise slices)

Garlic pods-5 (without cutting)

Green Chilly-10(slits)

Chilly powder-11/2tsp

Kashmiri chilly powder-2tsp

Turmeric powder-one pinch

Asafoetida powder(kaayam)-one pinch

Fenugreek powder(uluva)-1/4tsp

Vinegar-1/2cup plus 3 tbsp

Lukewarm Water-1/2cup

Sesame Oil-3tbsp

For marination

Chilly Powder-2tsp

Turmeric-1/8 tsp(very small amount)

Salt-to taste

Method

Remove the shell and devein the prawns.

Wash them properly using salt and vinegar .

Drain the prawns .Cut each prawns into 2 pieces.(here I used medium sized prawns)

Mix salt ,turmeric and chilly powder and rub into the prawns.

Keep aside this marinated prawns for half an hour .

Heat oil and fry the prawns.(fry 3/4th )

Don`t make it too crisp and hard .Otherwise it will become hard.

Keep that aside.

In the sesame oil deep fry ginger ,garlic,green chilly and curry leaves separately .

Mix both the chilly powders  with 3 tbsp of vinegar and make a paste ..

Saute this chilly paste and the turmeric in the same oil we fried ginger .

Then add fenugreek powder and asafoetida powder .Then add prawns ,garlic pods (5) fried ginger -garlic-green chilly -curry leaves and stir well.Then add half cup of vinegar and half cup of lukewarm water .

Add salt.Bring it to boil and continue cooking on low flame until the prawns are well coated with the masala(10 minute)

Check the salt .Add more  if u needed.

When cool transfer this to a airtight container

Pour a table spoon oil (the same oil we used to fry the prawns) on the top of the pickled prawn.Oil should be stand in the top of the pickle(we r doing like that to avoid fermentation). Allow it to rest for few days before having..

After few days u can keep it in refrigerator . Enjoy yummy prawns pickle with rice.

Note

If u r using king prawns then cut it to 3 or 4 pieces.

Click the link below to view the printable version

prawns-pickle

Love

🙂

Veena