Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| Half | Bottle | Vinegar | common vinegar |
| 200 | Grammes | Prawns | dry - Shell and soak |
| 50 | Grammes | Chillies Red Dry | dry - Grind coarsely |
| 50 | Grammes | Garlic | Grind coarsely |
| 50 | Grammes | Ginger | Grind coarsely |
| Half | Bottle | Sweet Oil | Temper in hot oil |
| 1 | Bunch | Curry Leaves | Temper in hot oil |
| 200 | Grammes | Tomatoes | Add peeled tomatoes |
| 50 | Grammes | Sugar | to taste |
| 1 | Little | Salt | to taste |
Method
Shell and soak the prawns over night, in common vinegar. Next morning, remove them from the vinegar and mince them in a mincer.
Grind coarsely the chillies, garlic and ginger, with vinegar.
Temper in hot oil in a vessel a few curry leaves. Keep the vessel down and put all the ground masala into the vessel with fried curry leaves and oil. Add peeled tomatoes cut into bits, masala water, vinegar, leaving one cup of vinegar in the bottle, and salt to taste.
Keep the vessel on the fire. Cook well till the oil floats and the tomatoes are well cooked. Then put the minced prawns, sugar and a cup of vinegar. Stir and cook for twenty minutes. Cool. Bottle the pickle.
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