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Home » Nonvegetarian » Seafood » Achari Jhinga (Spicy Pickled Prawns)

Achari Jhinga (Spicy Pickled Prawns)

November 9, 2013 by Dhanya Samuel 12 Comments

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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.

Achari Jhinga (Spicy Pickled Prawns) - thespiceadventuress.com

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.

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

Achari Jhinga (Spicy Pickled Prawns) - thespiceadventuress.com
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.

Notes

The quantity of spices is optional and can be changed according to spice preference.
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Previous Post: « Cashewnut Pachadi (Spiced Cashewnut Yoghurt Dip)
Next Post: Kashmiri Mushroom Pilaf »

Reader Interactions

Comments

  1. laurakatherinepasternak

    February 25, 2017 at 12:36 pm

    How many does this serve? Thanks! 🙂

    Reply
    • vanyadhanya

      February 25, 2017 at 1:37 pm

      If you are using tiger prawns and serving as a side dish, I would say 4-5 people.

      Reply
      • laurakatherinepasternak

        February 25, 2017 at 2:02 pm

        Great thanks! Will let you know how it goes 🙂

      • vanyadhanya

        February 26, 2017 at 6:22 am

        Sure….

      • laurakatherinepasternak

        February 26, 2017 at 1:25 pm

        They were AMAZING! Totally took me back to my visit to Dhaka they recreated them perfectly. Thanks! Will need to check out your other recipes.

      • vanyadhanya

        February 26, 2017 at 1:39 pm

        That’s wonderful to hear Laura; so happy that you enjoyed it. Please do feel free to get in touch if you have any other queries

  2. RecipeTin (@Recipe_Tin)

    August 16, 2016 at 2:41 am

    Okay. You’re really making me hungry. Love it! But how spicy can this get? 🙂

    Reply
    • vanyadhanya

      August 16, 2016 at 4:46 am

      Not very spicy though it looks so……;-)

      Reply
  3. Ayesha (Miss Spicy Hat n' Sugar Socks)

    November 23, 2013 at 8:26 am

    Looks yummy..thanks for sharing! 🙂

    Reply
    • vanyadhanya

      November 24, 2013 at 6:10 am

      let me know when u try it out….cheers

      Reply
  4. Sadia Mohamed

    November 11, 2013 at 4:24 pm

    I am feeling hungry seeing this recipe! Yumm! 🙂

    Reply
    • vanyadhanya

      November 14, 2013 at 5:27 am

      its a very simple but yumm recipe….totally for the Indian taste buds

      Reply

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Hi, I am Dhanya. The Spice Adventuress is my alter ego. Through her, I fulfill my desire to put my thoughts into words, explore my restless creative soul and express it through food and photography.

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