Sunday, June 23, 2013

Prawns Pickle (2) - with tamarind pulp

This prawns pickle is known as "Prawns pickle with tamarind pulp" in my family.
Prawns Pickle(2) - (with tamarind)
2 cups salad shrimp/small prawns
1/2 tsp turmeric powder
1 1/2 tbsp very hot chili powder (Adjust per taste)
2 tsp paprika or kashmiri chili powder(for color)
1/2 tsp asafoetida
1/4 cup oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida
1/2 tsp fenugreek powder
You will also need
1/2 tbsp tamarind pulp
1. Marinate shrimp with turmeric powder, asafoetida, very hot chili powder and paprika. Set aside for at least 30 minutes.
2. Heat oil in a heavy bottomed saucepan. Add mustard seeds, turmeric powder and asafoetida. As they start spluttering, take the saucepan off the gas. Stir in fenugreek powder.  Mix well.
3. Return to the gas. Add marinated shrimp and tamarind pulp. Let it cook in its own juice. Do not cover with a lid.
4. Switch off the gas. Let it cool down completely.
5. Use immediately or save the leftovers in the refrigerator.
Note -
1. This pickle does not have any shelf life. You can keep up to 2-3 days in the refrigerator.


LinkWithin Related Stories Widget for Blogs