Ingredients
The following ingredients have 4 Servings
- Prawns (or Shrimp) - 1 kg (2 lbs)
- Ginger - 1/4 cup (minced or crushed)
- Garlic - 1/4 cup (minced or crushed)
- Green Chilies - 10 (slit - optional)
- curry Leaves - about 10 sprigs
- Red chilly powder - 4-5 tbsp (skip or add as per your taste)
- Turmeric Powder - 2 tsp
- Mustard Seeds - 1 tsp
- Fenugreek Seeds - 1 tsp
- Cumin seeds - 1 tsp
- Vinegar - 1/2 cup
- Mustard Seeds - 1 tsp
- Salt - 5 tsp (or to taste)
- Sesame oil - as needed for deep frying
Instruction
- Clean the prawns by removing its shell and deveining it.
- Pat the pieces dry using a paper towel.
- Mix salt, turmeric powder and red chilly powder. Apply over the prawns and toss it so that every piece gets coated well.
- Let it rest and marinate for at least half an hour.
- Deep fry the prawns over medium heat. We want the pieces to be golden brown without getting burnt.
- Drain and remove the pieces.
- Coarsely crush the mustard seeds, cumin seeds and fenugreek seeds using a motor and pestle. Add it to the same oil.
- Add the ginger, garlic, curry leaves and green chilies. Shallow fry this on low heat.
- Once the mixture gets cooked, add the vinegar. If you want more gravy, add some water.
- Switch off. Add the fried prawns and toss well.
- Let this pickle rest for about 2 days for the flavors to blend together.
