| Author | akshatha851 | Yield | No Value |
|---|---|---|---|
| Published | Cooking Time | 15 Minutes | |
| Recipe Type | Non Veg-Main | Preparation Time | 30 Minutes |
| Ingredient | Standing Time | 15 Minutes |
Description:
prawn pickle is a traditional konkani seafood reipe.. the name is prwan pickle but it does not come under the pickle category... its very delicious and tastes awesome when eaten the next day....
Recipe of prawn pickle
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Little Water | 1/4 -1/2 | Cup |
| Oil | 4-5 | Tablespoons |
| Tamarind Pulp( Not To Make Much Pungent) | 1/4 | Cup |
| Mustard Seeds | 2 /3 | Tablespoons |
| Hing ( For Very Good Aroma) | 1 | Tablespoons |
| Red Chilli Powder | 3 tbl sp/ more as per taste and spicyness | |
| Prawns | 100 nos | Numbers |
| Salt To Taste | ||
| Turmeric And Salt To Marinate Prawns | ||
| Curry Leaves |
Directions
deshell the prawns and marinate it with turmeric and salt ( not much)and keep it aside for 10 minutes... in a pan heat oil and mustards once it splutters add hing and then turn off or lower the heat and add curry leaves and add chilli powder and stir quickly see that it doesnt burn... the aroma of hing and chilli powder is awesome!!! quickly pour little water not much and add the prawns mix well .. add the tamarind pulp and stir well add salt to taste ... the pickle shouldnt be very thin in terms of consistency... so keep atrack of the water you pour... and add proper amount only... the prawns cook very fast ... once they are round cover with the lid .. do not eat this as soon as it is done atleast ,eat 6-7 hrs after it is cooked ...you can cook it in between to prevent it from bacteria :-) but the best taste comes when eaten next day...
Recipe Tips
the amount of tamarind should be proper its very important to note this... the taste is gone if it becomes too pungent...
Posted Jul 16, 2008
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