Prawn Pickle(Fish Pickle)
A tangy, spicy condiment that keeps for weeks and adds a sharp kick to any Kerala meal. Made with care and stored in a clean jar, this pickle gets better as the days pass and the flavours meld together.
Ingredientsfor 6 servings
- 2 cup 1.Small prawns
- Vinegar r - 1/4cup
- Turmeric powder r-1/2 tsp
- Salt lt-1/2 tsp
- 1 cup 2.Oil
- 1/2 cup 3.Baby red onions
- Garlic cloves if big or 24 if small
- 1 tsp 4.Mustard seeds
- Red chilli )-10 nos, dried
Preparation
Step 1
Cook the prawns along with turmeric, salt and vinegar.Try to cook in the pressure cooker. Make sure all the water is evaporated.
Step 2
Once cooled, press the prawn with a stone or masher(make sure you dont powder it).
Step 3
Get 1 cup of mustard oil or any oil and fry prawns.
Step 4
Gather all the leftovers of the prawn from the oil and mix it with the fried ones.
Step 5
Add little more oil to the existing oil and fry baby onions, garlic cloves seperately and set aside.
Step 6
In the oil add mustard seeds and when it cracks add Dried red chillies and all the above said mix and fry for 2 minutes.
Step 7
Once cooled store it in a air tight jar.Make sure oil tops the mix when in jar.
Tip
The jar must be completely dry and the spoon must be clean every time you take from it. Any moisture introduces bacteria and spoils the pickle.
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