Published On: Sat, Jan 14th, 2017

PRAWN PICKLE

 

 

  • Prawn – 1 Kg
  • Cooking oil – 7 teaspoon
  • Garlic gloves – 18
  • Ginger  – small piece
  • Cumin seeds – 4 teaspoon
  • Dry red chilies –  8
  • Turmeric powder – 1 teaspoon
  • Vinegar – 750 ml
  • Salt – to taste

 

 

PREPARATION:

  • Clean and de-vein the prawns. Set it on a strainer for the excess water in the prawns to drain.
  • Add salt and turmeric powder to the prawn and set it aside to marinate for 30 minutes.
  • Add red chilies, ginger, garlic, salt and cumin seeds in a blender and blend it until to make a thick paste. Then add a little vinegar at a time.
  • Add 4 teaspoon oil in a pan, heat it in a medium flame. Then add prawn to the oil for deep frying. Fry the prawn till brown color. Drain it on a paper towel. Allow it cool.
  • Then add remaining oil in a skillet. Fry the paste in this oil, till the oil beginning to separate from the masala. Then add remaining vinegar and cook on a medium flame for  few minutes. Now add the prawn into this masala. Mix well. Allow it to cool fully.
  • Transfer it in an air tight glass jar. Allow to rest for a few days before eating. Then serve it.

 

Photo Courtesy : Google/ images may be subject to copyright

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PRAWN PICKLE