Prawn Pickle

Mangalore - Goa - Pickles


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


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.


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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