Fiery spicy, aromatic, sinfully addictive Kerala style Prawns pickle made with fried prawns, spices and mouth puckering flavors of vinegar and gingelly oil. Its spicy and finger licking delicious Yum! to satisfy your pickle cravings. These tasty tangy prawns pickle is the perfect ingredient to spice up your favorite meal.
Ingredients:-
- 1/2 kg -Prawns
To marinate prawns:-
- 1tsp – turmeric powder
- 1tsp – chilli powder
- salt to taste
- 1/4 cup gingelly oil
For pickle masala:-
- 1tsp -mustard seed
- 1/4 tsp fenugreek seed
- 2 tbsp ginger coarsely grined
- 2tbsp garlic coarsely grined
- 4 to 5 nos- chopped green chillies
- 1/4 cup gingelly oil
- 1/4 cup vinegar
- 1tbsp chilli powder
- 1 tbsp black pepper powder
- 1 tsp turmeric powder
- 1/2 tsp fenugreek powder
- pinch of hing
- chopped curry leaves few
- salt to taste
- 1/4 cup of water
Method:-
Add turmeric powder, chilli powder and salt in prawns. Mix well and leave it to marinate at least for an hour.
Heat oil in a pan. Shallow fry or deep fry the prawns in gingelly oil (or coconut oil if you don’t like the taste of gingelly oil) and set aside.
Heat oil in the same pan, add mustard seeds and fenugreek seeds. When it crackle add coarsely grinned ginger and garlic, chopped green chilies and curry leaves and roast for about 5 minutes till the raw smell leaves. Add in chilli powder, pepper powder, turmeric powder, fenugreek powder and a pinch of hing and mix well. Add in fried prawns, salt and gently mix. Add vinegar and water at once. Add more vinegar if you think you might need a more tangy flavor. Let it simmer for about 5 minutes. When the mixture becomes slightly thicker switch off and lets it cool down completely.
Transfer your pickle in a jar. Use only glass or ceramic pots always to store pickles. Allow it to rest for 2 or 3 days. Pickle will settle well and tastes better, if you need to store it for more days keep it in your refrigerator. You can store up to one month like this.
