Spicy Prawn Pickle – How to make spicy prawn pickle with step by step illustration

This prawn pickle recipe is my Mother’s recipe. She makes amazingly delicious prawn pickle, mussel pickle and carrot and dates pickle. So here it is, the first one in the list. This pickle is very special as prawn is used as the main ingredient. This is a must try recipe if you are a pickle and sea food lover.

Prawn Pickle

Pickling is one of the ways by which you preserve food items. And if you are living in a place where you do not get good, fresh sea food very often, then you could try this prawn pickle recipe whenever you get some fresh ones. This way, you can preserve it for longer. When I say longer, it is not very long. As I mentioned earlier, this pickle uses prawns as the main ingredient. So chances are that it might get chowed down within a couple of weeks. It is very delicious and hard to resist. But then, since it is pickle, it is ‘supposed’ to be eaten in less quantities. So you cannot just pop it into your mouth every now and then.

Prawn Pickle

This prawn pickle makes a perfect accompaniment to any meal. I wouldn’t mind having only this pickle with rice and, may be, a bowl of curd. It is perfectly alright if you do not have any gravy or curry for lunch, if you have this lip-smacking pickle at home.

This is a very simple recipe. Fried prawns are immersed in pickling spices to make this¬†flavorful pickle. The right blend of spices make this prawn pickle super delicious. It is very easy to prepare. First, marinate the prawns with little red chili powder, turmeric powder and salt. Let it rest for about an hour or so. In the mean time dry roast half of the mustard seeds taken and fenugreek seeds. When it cools down, grind it to a fine powder. Then shallow fry the prawns in oil. Though it is shallow fry, use oil generously ūüôā . Fry nicely so that¬†most of the water content in the prawns evaporate. Once done, allow them to cool completely.

Prawn Pickle

Next, heat gingelly oil in another pan. Splutter the mustard seeds. Next add in the ginger garlic paste, green chilies and curry leaves, and saute. Then add the mustard dal, 1 tsp of the roasted mustard and fenugreek powder, and asafoetida, and saute. Now simmer the flame to lowest and add 1/4 tsp turmeric powder, 2 tbsp red chili powder and about 1 and 1/2 tsp salt. Mix and saute for a minute. Then add the vinegar and mix well. Just when the mixture begins to boil, switch the flame off. Allow it to cool completely.

Once this mixture and the fried prawns cool down completely, add the prawns to the spice mix and mix well. Tasty prawn pickle is ready to be stored in jars. You may use it after one day. Allow all the spices to imbibe into the prawns and let the flavor of prawns get into the pickle as well.

So the next time you get some fresh prawn, do not forget to try this interesting recipe. Or, you may even try making Cold Prawn Salad or Spicy Prawn Fry. Do check out the step by step illustration of how to make this tasty prawn pickle below.

Prawn Pickle

Prawn Pickle

 

 

Print Recipe
Spicy Prawn Pickle - How to make spicy prawn pickle with step by step illustration
Prawn Pickle
Course condiments
Cuisine indian, kerala, Malabar
Prep Time 60 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course condiments
Cuisine indian, kerala, Malabar
Prep Time 60 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prawn Pickle
Instructions
  1. Clean and wash the prawns. Remove the nerve from the back of each prawn.
  2. Marinate the cleaned prawns with 2 tsp red chili powder, 1/4 tsp turmeric powder and salt as required.
  3. Let it rest for about an hour.
  4. Meanwhile, in a pan dry roast 1 tsp mustard and 1 tsp fenugreek.
  5. Then allow it to cool down completely.
  6. Once cooled down, grind the mixture to a fine powder. Keep it aside.
  7. Now heat oil in a pan, and fry the marinated prawns. Flip sides while frying so that all the sides gets cooked evenly.
  8. Fry well so that most of the water content gets evaporated.
    Prawn Pickle
  9. Once the prawns are fried, keep them aside and allow to cool completely.
  10. In another pan, heat gingelly oil.
    Prawn Pickle
  11. Then splutter 1 tsp mustard.
    Prawn Pickle
  12. Next add in the ginger garlic paste, green chilies and curry leaves.
    Prawn Pickle
  13. Saute for about a minute.
  14. Then add the mustard dal, 1 tsp of the roasted mustard and fenugreek powder, and asafoetida.
    Prawn Pickle
  15. Saute for about a minute.
  16. Now simmer the flame to lowest and add 1/4 tsp turmeric powder, 2 tbsp red chili powder and about 1 and 1/2 tsp salt. Mix and saute for a minute.
    Prawn Pickle
  17. Then add the vinegar and mix well.
    Prawn Pickle
  18. Just when the mixture begins to boil, switch the flame off.
  19. Allow it to cool completely.
  20. Once this mixture and the fried prawns get cooled completely, add the prawns to the spice mix and mix well.
    Prawn Pickle
  21. Tasty prawn pickle is ready to be stored in jars. You may use it after one day, so that all the spices get imbibed into the prawns and the flavor of prawns gets into the pickle as well.
    Prawn Pickle
Recipe Notes
  1. You may store the pickle in closed containers at room temperature for about 2 weeks, after which you may refrigerate it.
  2. Use a dry spoon to take the pickle.
  3. Optionally, you may add 2 tbsp of boiled and cooled gingelly oil on top while storing the pickle in jar. This helps in keeping the pickle good for longer.

 

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *