Achari Jhinga (Spicy Pickled Prawns)
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.