Wash, shell and devein the prawns. Pat dry. You need small prawns for this pickle recipe. First marinate the prawns with salt, turmeric powder and 1 tbsp red chili powder. Keep marinated for 10 to 15 minutes.
Heat 1 tbsp oil in a non stick skillet, add mustard seeds. When it starts to sputter, add fenugreek seeds, whole black pepper, asafoetida. Fry till the fenugreek seeds change its color to dark brown. Keep aside and let cool. Once it attains room temperature, blend the spices together in a blender.
In the same skillet, heat 1 tbsp oil and fry the prawns till golden brown on both the sides. Next add the spice mix, 1 tbsp red chili powder and cook for another minute.
Lastly add the tamarind pulp and cook till you get a gravy of thicker consistency .
Enjoy this freshly made pickle with boiled rice and any other curry of your choice. I even enjoyed this dish with chapati and vegetable curry.
Ingredients: Small prawns 20 - 25 (in number)
1 tbsp mustard seeds
1 tsp fenugreek seeds
15 - 20 whole black pepper
1/2 tsp asafoetida or hing
1 tsp turmeric powder
2-3 tbsp Kashmiri red chili powder (adjust the amount of chili powder according to your taste)
1/2 cup tamarind pulp
Salt to taste
2 tbsp oil