What’s an Indian meal without a side of pickle? But this Prawn Pickle refuses to be just a side; it’s so delicious that it’s going to be the centre of attraction of your whole meal.
An Indian meal, no matter how elaborate it is, stays incomplete without a pickle by the side. It is perhaps only in Indian cuisine that pickles are so diverse in preparation and flavours. And over years, we have learnt to pickle just about any ingredient!
Seafood pickles are extremely common in South India, especially in Kerala owing to the state’s enviable coastline. Today’s prawn pickle is inspired by the flavours of Kerala; it is spicy but sour and tangy too. A complex myriad of flavours in every spoonful.
Small prawns or shrimps are used to make this pickle generally. The prawns are marinated first, deep fried and then tossed through the pickling mixture which is a fiery concoction of red chilli, aromatics, curry leaves and spices like fenugreek, mustard and asafoetida.
Pickles always develop flavour over days and it is best to store this one too for a few days in your refrigerator before enjoying it.
Pickles are more of a condiment, and supposedly to be enjoyed in small quantities along with the main meal. I tried so hard but failed miserably in this regard as this prawn pickle was so delicious that it became more of a main dish than the condiment. All I needed was a bowl of rice and some thick yoghurt!
I am sure you will agree on this too, so let’s not waste anymore time talking and get straight on to the recipe.
If you are looking for an instant and easy pickle, then you must make a batch of this raw mango pickle.
Prawn Pickle
Ingredients
- 1 kg small prawns/shrimps; deshelled and deveined
- Vegetable oil; to deep fry the prawns
- For marination:
- 3 ½ tsp red chilli powder adjust to heat preferences
- ½ tsp turmeric powder
- 3 tbsp vinegar
- Salt to season
- For pickling mixture:
- 3 tsp red chilli powder
- ½ tsp turmeric powder
- 1 ½ tsp black mustard seeds
- 1 tsp fenugreek seeds
- 8 cloves garlic medium; minced
- 3 tsp ginger paste
- 4 sprigs curry leaves
- ¼ tsp asafoetida
- 5-6 tbsp gingelly oil
- Salt to season
- 1-2 tbsp vinegar
Instructions
- Marinate the prawns with red chilli, turmeric powder, vinegar and salt. Keep aside for half an hour.
- Heat vegetable oil in a deep pan; deep fry the prawns in batches and keep aside. Do not overcook the prawns or it will turn rubbery.
- Heat 2-3 tbsp of gingelly oil in a wide pan; crackle mustard seeds and then add the fenugreek seeds.
- Add the garlic, ginger and curry leaves; sauté till lightly browned and raw smell is removed.
- Make a paste using red chilli powder, turmeric powder and 1 tbsp vinegar. Add water if necessary to make the paste.
- Add this paste to the pan and sauté for another minute. Add ½ cup water and bring to boil.
- Then add the prawns and mix well. Season with salt if necessary. If you wish to have more gravy to the pickle, you may add more water.
- Cook on medium heat for about 2 minutes and then remove from heat.
- Allow to cool completely and then add asafoetida and the remaining 1 tbsp vinegar.
- Transfer to a clean sterilized bottle and pour the remaining gingelly oil on top.
- Let the pickle sit at room temperature for a whole day and then refrigerate it.
Notes
Recipe developed, styled and shot for Supreme Seafood.
This is quite unique and very intriguing. I’m curious about the flavors it has but it looks tasty 🙂
Pickly and spicy; it would taste very unique to you if you havent had too many Indian style pickles.