Mummy's Kerala Prawns Pickle

Making a finger licking, mouth watering pickle is an art. Over the years, I think I have excelled in this. Before I used store bought pickle masala for making the pickles. This is my mother-in-law's recipe which she used to make often when we were in India. Now when she was here, we were lucky to get small shrimp from Costco. This pickle tastes better with small shrimp. She made this and stored in an airtight glass jar. I hid it from my husband and daughter and give them once in a while or else they would finish off within a day. This tastes amazingly delicious along with hot steaming rice. This will be loved by all the seafood lovers.

Pickling is a process of preserving food. Indian pickles can be made with almost every vegetable and also with fish, chicken, prawns and so on. I will make sure that one rack in my refrigerator is always filled with different varieties of pickle bottles. If you want more pickle recipes then you can check here.

In this, the prawns are marinated with the required amount of spices and fried in oil till done. Prepare the pickle by adding garlic, ginger and all the spices and mix along with fried prawns. The flavors of the spices and the slight tanginess from kokum are well incorporated in the pickle and a finger-licking deliciousness will be ready which can be enjoyed anytime with anything.

Ingredients:
Marination:

1. Shrimp- 2 lbs
2. Red Chilli Powder- 2 tbsp
3. Salt- as required
4. Turmeric Powder- 2 Tsp
5. Sesame Oil- 1/4 Cup

For the pickle:

1. Ginger (grated)- 2 tbsp
2. Garlic Cloves- 10- 15nos
3. Red Chilies- 5 nos
4. Salt- as required
5. Mustard Seeds- 1 tbsp
6. Curry Leaves- few
7. Red Chili Powder- 1 tbsp
8. Fenugreek powder- 1/2 Tsp
9. Turmeric Powder- 1 Tsp
10. Kokum- 2- 3 pieces (optional)

Method:

1. Mix everything for marination except oil, keep this aside for about 3- 4 hours or overnight, so that everything will get blended well.
2. Heat oil in a pan,  fry the marinated prawns till the water gets evaporated this will take about 10- 15 minutes. Once the prawns are fried well, keep them aside.
3. Meanwhile, in the same oil, splutter mustard seeds. Add the grated ginger, garlic cloves, red chilies and curry leaves. When the raw smell disappears, lower the flame, add the red chili powder, turmeric powder and fenugreek powder. 
4. Stir for a minute, add the kokum along with marinated prawns, Mix well and switch off the flame.
5. Tasty and yummy prawn pickle is ready to store in airtight jars and enjoy.

P.S: Instead of kokum you can also add 2 tbsp of vinegar.