Spicy Prawn Pickle – How to make spicy prawn pickle with step by step illustration
Servings Prep Time
6people 60minutes
Cook Time
30minutes
Servings Prep Time
6people 60minutes
Cook Time
30minutes
Ingredients
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.
  9. Once the prawns are fried, keep them aside and allow to cool completely.
  10. In another pan, heat gingelly oil.
  11. Then splutter 1 tsp mustard.
  12. Next add in the ginger garlic paste, green chilies and curry leaves.
  13. Saute for about a minute.
  14. Then add the mustard dal, 1 tsp of the roasted mustard and fenugreek powder, and asafoetida.
  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.
  17. Then add the vinegar and mix well.
  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.
  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.
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.