Prawns/Shrimp Pickle

Ingredients
*  Boneless king Fish/prawns-  1 kg
    To marinate-
*  Kashmiri chilly powder – 2 teaspoon
*  Turmeric powder – 1/2 teaspoon
*   Salt
*  Ginger sliced – 1 tablespoon
*  Garlic sliced – 1 tablespoon
*   Green chilly chopped  1 teaspoon
*  Curry leaves
*  Ginger garlic paste – 1 tablespoon
*  Kashmiri chilly powder  – 2 tablespoon
*  Turmeric powder – ½ teaspoon
*  Salt
*  Mustard seed – 1 teaspoon
*  Fenugreek seed – 1 teaspoon
*  Vinegar -  ½ – 1 cup
*  Oil
*  Water – 1/2 – 3/4 cup (boiled & cooled)

Marinate the cleaned fish/prawns with number 2 ingredients and keep for half an hour. Heat oil in a pan & fry the fish/prawns. Keep it aside.

Heat oil in another pan and add mustard & fenugreek seeds. When it crackles add ginger sliced, garlic sliced and green chilly chopped & curry leaves and fry till it becomes brown. Keep it aside. Add ginger garlic paste to the same pan & fry it till it becomes brown. Add chilly powder, turmeric powder and salt. Fry the masala till its done and the oil starts appearing. Add 3-4 tbsp of water. Mix well and after a minute add fried fish/prawns, fried ginger & garlic slices & chopped green chilly & vinegar. Let it boil. If you want more gravy, add 3-4 tbsp water. Boil it for 5 more minutes. Do a taste check and ad more salt & vinegar, if required. Remove from fire & let it cool completely.

Store it in airtight container and pour the remaining fried oil over the top of the pickle.

Notes: If you’re making this recipe with fish, cut it into bite size pieces. I used sunflower oil. You can use sesame oil (nallenna), corn oil etc;  When you add vinegar, start with 1/2 cup and add more, after doing a taste check. Keep in mind that that it will take time for the flavor to settle in. This is a spicy recipe, please adjust the ingredient measurements to suit your taste.

If you are planning to keep it for a long time, its better to refrigerate it. Also if you’re living in a hot & humid climate, refrigeration is strongly recommended. Though you can start using it the day it’s made, its better to keep it for 1-2 days for the flavor to settle in. Make sure that you use only boiled & cooled water.

-Marias Menu

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