|
|
| |
|
| |
Recipes in English
>>
Achar / Pickle Recipes
>> Prawn Pickle |
| |
|
| |
|
 |
 |
Shelled prawns
2 lb |
|
|
Garlic 2 pods |
|
|
Onions 4 |
|
|
Red chilies 12
dry |
|
|
Turmeric
powder 1 tsp |
|
|
Gingelly oil 3/4
pint |
|
|
Vinegar 3/4 pint |
|
|
Green Ginger 3
oz |
|
|
Mustard seeds
1/2 tsp |
|
|
Cumin seeds 1/2
tsp |
|
|
Green chilies
10 |
|
|
Spring curry
leaves 1 |
|
|
Sugar 1 tbsp |
|
|
Salt to taste |
|
- Grind
the onions, red chilies, pepper, 4 cloves garlic to a smooth
paste. Put in a saucepan to boil, together with the prawns
and 1/2 pint water and salt. Simmer till water disappears.
Remove from heat.
- Heat
half the oil and fry the cooked prawns till well browned.
Remove from oil and keep aside. Grind with 2 tbsp vinegar, 2
oz ginger, 12 cloves garlic and mustard seeds, turmeric
powder and cumin seeds, to a paste. Slice remaining ginger,
garlic and green chilies.
- Add
remaining oil to the oil in which the prawns were fried and
fry the sliced ingredients. Add curry leaves and ground
paste and fry stirring continuously.
- Pour in
the vinegar, season with salt and bring to boil. Then add
fried prawns and sugar and simmer, stirring occasionally,
till the oil floats to the top.
- Cool
and bottle in air- tight jars.
|
|
|
|
|
|
