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Prawns Pickle
By : Poulomi KarMethod
- Wash the prawns, add salt and mix well. Keep aside for 5 minutes.
- Heat 50g oil in a pan, fry the prawns until golden brown.
- Mix tamarind water, chili, mustard and fenugreek powders, garlic flakes, lemon juice well and grind to a fine paste.
- Heat the remaining oil in a pan, fry the seasoning seeds until light brown and remove from heat.
- To this, add fried prawns and tamarind paste. Mix well.
- Transfer it to a tight jar.
- This pickle remains for 1-2 months.
Ingredients:
2 cups - fresh prawns, skinless
100 g - oil
5 tbsp - lemon juice
25 g - tamarind
5 to 6 - garlic flakes
1 tsp - mustard powder
1 tsp - fenugreek (methi) powder
5 tsp - salt
3 tsp - red chili powder
1/2 tsp - turmeric
2 cups - fresh prawns, skinless
100 g - oil
5 tbsp - lemon juice
25 g - tamarind
5 to 6 - garlic flakes
1 tsp - mustard powder
1 tsp - fenugreek (methi) powder
5 tsp - salt
3 tsp - red chili powder
1/2 tsp - turmeric
For Seasoning:
1 tsp - mustard seeds
1/2 tsp - fenugreek and cumin seeds, each
2 tsp - black and bengal gram, each
4 - red chilies
1 sprig - curry leaves
