Shrimp/Prawns Pickle

21 Feb

Tyapp!!!! My mouth is watering already! My dad always made it in a small quantity, and I cribbed, “why” and he would respond saying “it’s a pickle and not a vegetable”. So if you feel like just having something spicy, sour, tangy just to tickle your taste buds you can try making this quick, simple and easy recipe. It could also be served an appetizer. It belongs to my dad, because I do not know anyone who can make such a tasty prawn pickle and I think it could be a his “saraswat” style of cooking. Let me proclaim the love for other prawn pickles like the Balchao and Chemeen achaar, but those recipes may come later.

poohalicious prawns pickle

Tip : Be careful with the amount of Vinegar you put in the pickle.

All you need:

  1. 1/2 lb prawns cleaned, shelled and deveined (I got jumbo prawns/shrimp)
  2. 1 tsp turmeric
  3. a pinch of asafoetida
  4. 1 1/2 teaspoon Mustard seeds
  5. 1/2 tbsp ginger garlic paste
  6. 1 tbsp coriander powder
  7. 1/2 tsp cumin powder
  8. 1 tsp sugar
  9. 1 tbsp white vinegar
  10. 1 tsp Garam masala powder
  11. 1 tsp red chili powder (I add 1/2 tbsp but you must adjust as per your requirements)
  12. Salt to taste
  13. 2 tbsp Oil (I take 3 just for the pickle to be yummylicious)

Ready, Set, Go:

  1. Marinate the prawns with salt and turmeric for about 15 minutes.
  2. Heat oil on medium heat in a pan till the oil is running smoothly in the pan and not smoky.
  3. Add mustard seeds, let them splutter. Add a pinch of asafoetida.
  4. Add ginger garlic paste and cumin and coriander powder. Reduce the heat
  5. Add marinated prawns, red chili powder, sugar. Stir until all the ingredients are combined for a minute or so.
  6. Add vinegar. Taste and check if it is sour enough, adjust accordingly. Check salt. Stir for a little longer.
  7. Finally add the garam masala powder and turn off the heat. Let it rest
  8. Serve as pickle(!!)alongside any pulao or curry and roti combination. Also can be served as an appetizer.

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