Achari Jhinga (Spicy Pickled Prawns)

November 9, 2013 by Dhanya Samuel 12 Comments

I have had this recipe for ages in my recipe diary (which is currently overflowing!) and has always been my go to prawn dish especially when I have guests over.

Loosely translated, achari jhinga means spicy pickled prawns. The pickling effect is due to the use of vinegar as base for mixing the spices and aromatics. This dish is meant to be spicy but you can of course control the amount of chilli powder to suit your taste buds.

A delish lip-smacking starter or the perfect accompaniment on a thali – prawn achari is a winner all the way!

Print Recipe

Achari Jhinga (Spicy Pickled Prawns)

Course: Side Dish

Cuisine: Indian, North Indian

Ingredients

Prawns large, juicy ones preferable – 500 gm, cleaned, deveined and washed
Red chilli powder – 1 tsp
Kashmiri chilli powder – 1 tsp
Ginger – 1 inch
Garlic – 4 cloves
Peppercorns – ½ tsp
Vinegar – 2 -3 tbsp
Vegetable oil – 3 tbsp
Red onion – 1 medium finely chopped
Tomato – 1 medium finely chopped
Green chilli – 2 slit
Salt – to taste
Sugar – ½ tsp
Coriander leaves – ½ cup chopped

Instructions

Grind the chilli powders, peppercorns, ginger and garlic into a paste with vinegar. Do not add water.
Heat oil in a large pan; add the onions and sauté till light brown.
Add the tomatoes; sauté on high heat for a minute and then add the ground spice paste. Saute on low flame till oil clears.
Add the prawns, season with salt and cook till done. This is a dry dish and hence addition of extra water is not required.
Garnish with chopped coriander leaves.