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.

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