PRAWNS PICKLE

Preparation Method :

• Wash, shell and devein the prawns. Pat them dry with a paper towel.
• Mix salt to taste and the turmeric powder and rub into the prawns. Keep aside to marinate for an hour.
• Add prawns with 100 ml of vinegar in a bowl and bring it to boil. Remove prawns and set aside on kitchen towels to absorb water.
• In a dry pan, add all the masala ingredients and roast till you smell the aroma. Simmer on to low heat, stirring to avoid burning.
• Remove and let it cool to room temperature and transfer to a food processor with ½ cup of vinegar. Process to a smooth paste.
• Temper the mustard seeds and curry leaves with the oil in a pan on medium heat.
• Add the finely chopped garlic, ginger and onion in the oil and stir till golden brown.
• Add the prepared masala and stir by adding sugar until the colour appears.
• Then add in the red chilli powder and mix well till oil seperates the sides of the pan.
• Once the base masala is ready, reduce the heat and add the prawns.
• Mix and add the remaining vinegar. Make sure that the prawns are submerged in vinegar. cook for few minutes on low heat.