Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 500 | Nos | Prawns | Peeled and cleaned. |
| Half | Kilogram | Salt - Crystals | Rock Salt. |
| 10 | Medium | Chillies Green | For Minced masala |
| 1 | Inch | Ginger | For Minced masala |
| 1 | Pods (whole) | Garlic | for minced masala |
| 1 | Teacup | Vinegar | |
| Half | Kilogram | Chillies Red Dry | Remove stems. |
| 1 | Dessertspoon | Jeera/Cumin Seeds | Cumin Seed. |
| Quarter | Teaspoon | Mustard Seed | |
| Half | Teaspoon | Pepper Corns | |
| 1 | Inch | Turmeric/Haldi | Can use Haldi Powder also. |
| 1 | Inch | Ginger | Scrape outer skin |
| 2 | Pods (whole) | Garlic | Remove husk. |
| 1 | Teacup | Sweet Oil | Gingily Oil |
| 5 | Twigs/Sprigs | Bay Leaves /Tejpatta (Dry Cinnamon Leaf) | Bay Leaves |
Method
Wash, the peeled prawns gently squeezing all the water. Salt them in the powdered rock-salt and place them in a vessel with a loose lid, and a light weight over the lid.
Throw all the salted water, the next day after squeezing the prawns. Dry these prawns in the sun for an hour.
Fry the prawns in sweet oil, in a flat pan, and keep them aside to cool.
Prepare the sliced masala: green chillies, ginger and garlic, and keep aside.
Masala:
Take a handful of dry red chillies for grinding, one dessert spoon full of cumin seeds,, quarter tea spoon fool of mustard seeds, half tea spoon full of pepper corns, 1 inch of turmeric, 1 inch of ginger and two whole pods of garlic, and grind them in vinegar.
Keep some sweet oil, in a vessel in which you intend to make the prawn pickle, and fry first the bay leaves (cinnamon leaves) and add to it, the sliced masala, of green chillies, ginger and garlic. Add the ground masala and fry. Finally add fried prawns and simmer, till the gravy is thick, and the prawns are not over cooked.
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