Quick prawns achar- pickled prawns

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.

Quick Prawn curry

4 cups Prawns - cleaned and deveined
ginger - julienned- 1 tbs
garlic -julienned - 1 tbs
curry leaves - 3 strands
coconut oil - 1 tbs
mustard seeds - 1 tsp
turmeric - 1/8 tsp
coriander powder - 11/2 tbs
pepper powder - 1/2 tsp
5 green chillies - crushed or sliced
onion - sliced 2 cups
kodum puli - 3 pieces - softened
coconut milk - 1 cup thick
salt to taste

Method:

Heat a chatti or saucepan, add oil, mustard, curry leaves, ginger, garlic and onions. Add salt and let till cook till onions are translucent and soft. Add the green chillies, powders and dry roast it. Add the puli with the water and let it boil till the oil separates. Finally add the prawns and cook it for 10 mts on a low flame with a lid, add more salt, if needed. Add the thick coconut milk and cook it for 5 more mts and let the dish rest for 2-3 hours before serving for the flavours to blend and mature.
Serve it with rice, appam, roti etc.
If desired, ginger, garlic,green chillies and onions, can be first sauteed in some oil with salt and the powders and ground to a paste; then added to the dish, after the tempering. Try it and post your comments people.