By Meera Soni
This is one of the most delicious pickles one could have the
satisfaction of making. It compliments most food and also makes a
delicious spread on rotis for a snack.
Ingredients :
1/2 kg big prawns
1/2 bottle vinegar
salt to taste
Oil for frying
For grinding :
6 red chillies
1 piece ginger
3 pods garlic
little turmeric
1 tsp. jira
A marble sized piece of tamarind
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Mince or chop finely:
4 green chillies
2 large onions
1 piece ginger
8 pods garlic
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Method :
- Clean and wash prawns.
- Marinate in a little salt for 1 hour.
- Grind the dry masala and mince green masala.
- Fry prawns in hot oil and remove.
- Heat sweet oil in a separate dish with curry leaves
- When brown add minced masala. Stir.
- When soft add ground masala, vinegar, salt to taste.
- Boil well and then add fried prawns.
- Keep down to cool. Then bottle.
- Can keep for about 2 weeks.
TIP:Grind masala with vinegar to preserve long.
Shelf Life: 2 weeks
Non Veggies Index
