Prawn Pickle

Prawn Pickle
Prawn Pickle

This is my house old recipe which my grandmom used to prepare. It has been now passed down from grand mom to my mom and hence me. This has become a signature recipe for my family. We always preserve a big bottle of prawn pickle and whoever visits our home, devour on the bottle. This recipe is a flavor bomb, so here is how to prepare Indian style prawn pickle.

This is my house old recipe which my grandmom used to prepare. It has been now passed down from grand mom to my mom and hence me.

Prawn Pickle
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 
This is my house old recipe which my grandmom used to prepare. It has been now passed down from grand mom to my mom and hence me. This has become a signature recipe for my family. We always preserve a big bottle of prawn pickle and whoever visits our home, devour on the bottle. This recipe is a flavor bomb, so here is how to prepare Indian style prawn pickle.
Course: Canned Foods
Cuisine: Indian
Calories: 270 kcal
Ingredients
FOR MARINATING THE PRAWN
  • 9 oz (250 gram) Small prawns or shrimps cleaned, peeled and deveined
  • 2 teaspoon Salt
  • 1 teaspoon Turmeric powder
  • 1 tablespoon Red chili powder or paprika
  • ¼ cup Vegetable oil
FOR THE PICKLE
  • 1 tablespoon Ginger finely chopped
  • 1 tablespoon Garlic finely chopped
  • 20 Green chilies or jalapeno chopped
  • ¼ cup Vegetable oil or canola oil
  • ¾ cup Vinegar
FOR THE SPICES MIXTURE
  • 1 ½ tablespoon Salt
  • 1 teaspoon Garam masala powder optional
  • 1 tablespoon Red chili powder or paprika
  • 2 tablespoon Black pepper powder
  • 2 teaspoon Turmeric powder
Instructions
FOR MARINATING
  1. In a bowl take the prawn, add the salt and turmeric and mix well.

  2. Set it on a strainer for the excess water in the prawns to drain.

  3. Now let it marinate for 30 minutes.

FOR MAKING THE PICKLE
  1. In a pan, heat oil and add in the prawns and the red chili powder.

  2. Fry on low flame for 5 minutes until cooked well.

  3. Then remove it from heat and set aside.

  4. Now add the remaining cup of oil in the pan and add the ginger and garlic.

  5. Then sauté it for 2 minutes.

  6. Add the chopped green chilies and continue to sauté until ginger and garlic is nicely roasted; for about 5 minutes on a medium flame.
  7. Now add the spices mixture of salt, Garam Masala, red chili powder, black pepper powder and turmeric and fry for a minute.

  8. Then add the prawns, vinegar and quarter cup of water.

  9. NOTE

    Don’t add all of the vinegar at once. First, add the ¼ cup of the vinegar and taste it. Then add more if you think you might need it.

  10. Let it simmer for 5 minutes.
  11. After 5 minutes the mixture would turn slightly dry and the oil would start to float on top completely.

  12. Now remove from the heat and allow it to cool for an hour.

  13. When it is cooled, transfer the pickle to a ceramic or a glass jar.

SERVE
  1. You are ready to serve it or you can store it refrigerated for up to a month.

OUR DINE TABLE
  1. This pickle is so spicy and tasty, I can’t even wait for a month to have it. I dig in as soon as it is ready. This spicy prawn pickle spices up any meal, especially with Steamed Rice, Roti or Paratha.
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Nutrition Details

CategoryAmount
Calorie 270
Fat 20 g
Sodium 2 mg
Sugar 8 g
Protein 21 g
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Article Categories:
Canned Food

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