prawns- 1/2 kg frozen
mustard seeds- 1 tsp
fenugreek - 1 tsp
curry leaves- 1 cup
chillie powder - 2 tsp
green chillies- sliced diagonally - 4-5
turmeric powder - 1/2 tsp
asafoeitida - 1/8 -1/4 tsp
ginger - 2 tbs julienned
garlic - 2 tbs julienned
vinegar - 2 1/2 tsp
salt - 1/4 tsp
Oil - 1/2 cup
Method:
Heat the oil in a non stick pan. Fry the thawed prawns, in several batches and keep it aside. Fry till the prawns get a glossy look. Continue heating the oil till all the water evaporates from the pan. The oil will start foaming first and when the oil separates, add the mustard seeds, fenugreek seeds, curry leaves, asafoeitida, ginger, garlic and let it cook till it starts to brown slightly, add green chillies. Mix the chillie, turmeric in the vinegar and add it to the oil. If more gravy is needed add 1/4 cup of water and let it boil. Add the salt and the fried prawns. Let the pickle cool and transfer to a dry, air-tight, glass container. Keep it for a day or two for the flavours to develop, if possible. Enjoy as a tasty side or take it to your next pot luck.
mustard seeds- 1 tsp
fenugreek - 1 tsp
curry leaves- 1 cup
chillie powder - 2 tsp
green chillies- sliced diagonally - 4-5
turmeric powder - 1/2 tsp
asafoeitida - 1/8 -1/4 tsp
ginger - 2 tbs julienned
garlic - 2 tbs julienned
vinegar - 2 1/2 tsp
salt - 1/4 tsp
Oil - 1/2 cup
Method:
Heat the oil in a non stick pan. Fry the thawed prawns, in several batches and keep it aside. Fry till the prawns get a glossy look. Continue heating the oil till all the water evaporates from the pan. The oil will start foaming first and when the oil separates, add the mustard seeds, fenugreek seeds, curry leaves, asafoeitida, ginger, garlic and let it cook till it starts to brown slightly, add green chillies. Mix the chillie, turmeric in the vinegar and add it to the oil. If more gravy is needed add 1/4 cup of water and let it boil. Add the salt and the fried prawns. Let the pickle cool and transfer to a dry, air-tight, glass container. Keep it for a day or two for the flavours to develop, if possible. Enjoy as a tasty side or take it to your next pot luck.
No comments:
Post a Comment