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2 cups - fresh prawns, skinless.
100 g - oil.
5 tbsp - lemon juice.
25 g - tamarind.
5 to 6 - garlic flakes.
1 tsp - mustard powder.
1 tsp - fenugreek (methi) powder.
5 tsp - salt.
3 tsp - red chilli powder.
1/2 tsp - turmeric.
for seasoning: 1 tsp - mustard seeds.
1/2 tsp - fenugreek and cumin seeds, each.
2 tsp - black and Bengal gram, each.
4 - red chillies.
1 sprig - curry leaves.
How to Make Prawns pickle
Wash the prawns, add salt and mix well. Keep aside for 5 minutes.| Heat 50g oil in a pan, fry the prawns until golden brown. Keep aside.
Mix tamarind water, chilli, mustard and fenugreek powders, garlic flakes, lemon juice well and grind them into a fine paste.
Heat the remaining oil in a pan, fry the seasoning seeds until light brown and remove from heat.
To this, add fried prawns and tamarind paste. Mix well.
Transfer it to an airtight jar.
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