Prawn Pickle

Ingredientsfor 10 servings

• 1 kg Prawns
• 1/2 tsp Turmeric powder
• 1 tbsp Chilli powder
• 1 tsp Pepper powder
• Salt, to taste
• 1 tsp Lime juice/vinegar
• 1/2 kg Shallots skinned and — thinly sliced (kunjulli)
• 50 g Garlic skinned and — thinly sliced
• 2 tbsp Kashmiri chilli powder
• 1/4 cup Vinegar
• 1 tsp Sugar
• 1/2 cup Oil

Preparation

1. Step 1

   Clean and wash prawns.

2. Step 2

   Marinate it with chilli powder, turmeric powder, pepper powder, salt and lime juice / vinegar. Set aside for half an hour.

3. Step 3

   Heat 1/2 cup oil in a pan and fry the prawns, drain and keep it in a bowl.

4. Step 4

   In the same oil used for frying prawns, add sliced shallots and garlic and cook by adding little salt.

5. Step 5

   Mix kashmiri chilli powder with 1/4 cup vinegar to form a fine paste.

6. Step 6

   When the shallots / garlic become golden brown, add the chilli-vinegar paste and mix it well.

7. Step 7

   To this, add the fried prawns, sugar and little more salt and mix it uniformly and keep it in a low flame for about 15 minutes.

8. Step 8

   Wash and clean the bottle which is used to keep the pickle. Wipe it with a clean cotton cloth or tissue paper so that not even a single drop of water remain inside.

9. Step 9

   Pour 1/4 cup vinegar in the bottle, close it and shake well so that each and every corner of the bottle is coated with vinegar. :-This is a tip to prevent the pickle from fungus attack and to keep it for a long time).

10. Step 10

    Open the bottle and pour the vinegar out.

11. Step 11

    Fill the bottle with prawn pickle.

12. Step 12

    Sprinkle 1/2 teaspoon vinegar over the pickle before closing the bottle with its lid.

13. Step 13

    Prawn pickle is ready to serve. :- It will taste good if we serve after keeping it for 2 or 3 days.