Home made prawns pickle

Homemade prawn pickle is a delightful and tangy dish that adds a unique twist to your pickle collection. It’s perfect for seafood lovers and pairs well with rice, chapatis, or as an accompaniment to various dishes. Here’s a straightforward recipe to make prawn pickle at home:

Ingredients:

• Prawns: 500 grams (cleaned, peeled, and deveined)
• Lemon juice: 1/4 cup
• Mustard oil: 2 tablespoons (or any other oil of your choice)
• Ginger-garlic paste: 2 tablespoons
• Turmeric powder: 1 teaspoon
• Red chili powder: 1 tablespoon (adjust to taste)
• Coriander powder: 1 tablespoon
• Cumin powder: 1 teaspoon
• Fenugreek seeds: 1/2 teaspoon
• Mustard seeds: 1 teaspoon
• Fennel seeds: 1 teaspoon
• Salt: 2 teaspoons (adjust to taste)
• Sugar: 1 tablespoon (optional, adjust to taste)
• Vinegar: 2 tablespoons (optional, for extra tanginess)
• Curry leaves: 6-8 leaves (optional, for added flavor)

Instructions:

1. Prepare the Prawns:
   • Clean and devein the prawns. Pat them dry with paper towels to remove excess moisture.
2. Marinate the Prawns:
   • In a bowl, mix the prawns with lemon juice, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Let it marinate for at least 30 minutes to an hour.
3. Roast and Grind the Seeds:
   • Dry roast the fenugreek seeds, mustard seeds, and fennel seeds in a small pan until they release their aroma. Allow them to cool and then grind them into a coarse powder.
4. Cook the Prawns:
   • Heat the mustard oil in a pan over medium heat. If using curry leaves, add them to the hot oil and sauté for a minute until they become crisp.
   • Add the ginger-garlic paste and sauté until it becomes fragrant and slightly browned.
   • Add the marinated prawns to the pan. Cook on medium heat, stirring occasionally, until the prawns are fully cooked and the oil begins to separate from the mixture. This should take about 10-15 minutes.
5. Add the Spice Powder:
   • Once the prawns are cooked, add the ground seed powder to the pan. Mix well and cook for an additional 5 minutes, allowing the spices to blend thoroughly with the prawns.
6. Add Sugar and Vinegar:
   • If using, add the sugar and vinegar. Stir well and cook for another 2-3 minutes. The sugar will balance out the tanginess, and the vinegar will add an extra layer of flavor.
7. Cool and Store:
   • Allow the prawn pickle to cool completely. Transfer it to a clean, dry jar. Seal it tightly.
8. Mature the Pickle:
   • Let the pickle sit at room temperature for 2-3 days to let the flavors meld. After this period, you can refrigerate it to extend its shelf life.

Tips:

• Ensure that all utensils and jars are completely dry to prevent spoilage.
• Adjust the spices and seasoning according to your taste.
• The pickle can be enjoyed with rice, parathas, or even as a topping for sandwiches and wraps.

Enjoy your homemade prawn pickle!