Prawns – 1kg (deveined)
Gingelly oil/ mustard oil ( 200 ml)
Vegetable oil – 200 ml
Onion – 3 big sizes
Garlic- 50 gm (2 -3 pods )
Ginger – 5 gm (chopped)
White synthetic vinegar – 2 cups
Kashmiri chilli powder- 2 tbsp
Green chillies – 4, slit
Turmeric powder- 2 tsp
Salt- as per taste
Sugar- 1½ tsp
Dry red chilli, whole – 50 gm
Coriander seeds – 50 gm
Shahi jeera – 10 gm
Jeera- 10 gm
Fenugreek seeds – 5gm
Fennel seeds – 10 gm
Mustard seeds- 1tsps
Curry leaves- handful
In a bowl add prawns, salt, 3 tbsp vinegar and turmeric powder. Bring it to a boil. Remove prawns and set aside on kitchen towels or paper napkins to absorb water.
In a dry skillet, add all the masala ingredients and roast till you smell the aroma. Ensure it is cooked on low heat .Constantly stir to avoid burning. Remove and let it cool to room temperature and transfer to a grinder. All the ingredients should be ground to a powder (neither too fine nor too coarse).
Temper the mustard seeds and curry leaves with the oil in a pan on medium heat. Add finely chopped garlic, ginger and onion in the oil and stir till golden brown. Add the prepared masala and stir again adding sugar once the colour appears. Add the red chilli powder and mix well till oil starts leaving the sides of the pan.
Once the base masala is ready, reduce the heat and add the prawns. Mix it well. Add the vinegar. Ensure the prawns are submerged in vinegar in order to increase the longevity of the pickle. Let it cook for few minutes on low heat.
- Store the pickle in a dry glass jar or pickle jar and keep in a moisture free place.
- Vinegar can be substituted with equal quantity of lemon juice however the shelf life for the pickle will reduce from a month to two weeks.
- If need be, keep the pickle jar out in the sun weekly once or twice.
- This pickle is extremely hot hence red chillies can be reduced as per taste.