Hot Prawn Pickle

Starter

This was our favourite childhood delicacy as monsoon would set in India. This recipe is still my favourite and is always in my return baggage whenever I come back to Doha after visiting home.

Serving size

Small-Medium

Difficulty

Easy

Cooking Time

30 min

Intensity

Hot

Allergens

Crustaceans

Ingredients

— 1 kg prawns — 10 pieces green chillies — Ginger (12 cm piece) — 3 garlic cloves — 2 tbsp salt — 2 cups vinegar — 4 tbsp red chilli powder — 4 tbsp turmeric powder — 4 tbsp ground cumin — ½ tbsp ground pepper

Method

1. Clean 1 kg prawns and fry them with sufficient oil. Keep aside.

2. Grind 10 green chillies, grated ginger, 3 garlic cloves and 1 tbsp vinegar into a fine paste and keep aside.

3. In a pan, heat 2 tbsp oil and fry the paste made in step 2 for 5 minutes and take it off the heat.

4. In the same mixture add all the dry powders (red chili powder, turmeric powder, ground cumin and ground pepper). 5. Add salt as per taste and then add the fried prawns. Stir well.

6. Cover and cook on low heat for 10 to 15 minutes.

Add 1 or 2 cups of vinegar and bring to a boil. (The quantity of vinegar depends on how long it is to be preserved, as more vinegar helps preserve the pickle for longer.)

7. Serve with any main course meal or cool and store it in a jar to enjoy it at leisure.

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