Achari Jhinga (Spicy Pickled Prawns)
Indian, North Indian
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
Tomato – 1 medium
Green chilli – 2
Salt – to taste
Sugar – ½ tsp
Coriander leaves – ½ cup
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.
The quantity of spices is optional and can be changed according to spice preference.