I never knew such a pickle existed till we were gifted a bottle. It looked lovely - fiery red and hot. Since I am a vegetarian I guessed the ingredients pretty much by sniffing the bottle and poking around with a fork. This is my version of a prawn pickle and though I never taste it everyone who eats this says it’s good. Plus no preservatives here like the commercial pickles since salt, spices, turmeric and lemon juice does the preserving.
STATUTORY WARNING: This can get hotter than dallay pickle.
INGREDIENTS
1 kg large prawns
100 grams garlic
100 gms ginger
2tbs each cumin/jeera, coriander/dhania, fenugreek/methi seeds (dry roasted)
1tbs mustard seeds
3 tbs turmeric powder
5tbs Red chili powder (Everest tikha lal is good)
1/2 tsp asafoetida (hing)
Juice of 4 lemons
Oil 250 ml
LET’S DO IT
Clean and de-vein the prawns and wash thoroughly in running water.
Heat oil and deep fry the prawns till they turn pink. Keep the remaining oil.
Grind separately the ginger and garlic to coarse pastes
Grind the dry roasted spices to a coarse powder
Heat the remaining oil and sputter the mustard seeds.
Add the ginger and garlic pastes and fry till it turns golden
Add the ground spices, turmeric and chilly powder and salt and mix well
Turn off the flame and add the juice of 4 lemons to the fried masala mixture.
Add the masala mixture to the prawns and mix well.
Cool before storing in a airtight jar.
This pickle keeps for a week and best eaten with hot white rice.
3 comments:
prepared it your way
the prawn pickle was delicious
spicy, irresistable
i couldnot keep the plate down
thanks a lot
slurp. i wanna hav some right away
how do you manage to be interested in non veg dishes or pickles when you remain a veg amazes me.i was veg for as long as sri rama was in exile - out of my own choice.felt strongly that it was a sin to kill to feed myself.during those holier-than-thou days i cold not smell, look,talk about or even think of non veg!now i am back to sinning and eat as before.buti know how it felt then. so, i wonder about you.
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