Fresh Prawns-1 kg
Refined Oil-for frying
Garlic-8 to 10 (thin lengthwise slices)
Garlic pods-5 (without cutting)
Kashmiri chilly powder-2tsp
Turmeric powder-one pinch
Asafoetida powder(kaayam)-one pinch
Vinegar-1/2cup plus 3 tbsp
Turmeric-1/8 tsp(very small amount)
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.
If u r using king prawns then cut it to 3 or 4 pieces.
Click the link below to view the printable version