Prawn Pickle – king of pickles for the prawn lover..!!

Prawn pickle is an exciting combination of sour and spicy – the most delicious among pickles as far as I am concerned.

The smell of pickle would waft all the way across the house. My mom would be busy preparing the gravy and we kids would be stealing the fried pieces from the steel plate on the counter. That was the “best-est” part of pickle making in our family. That and one more when the pickle would be over and we would stuff the empty jar with rice, give it a good stir so as to get that last gravy remaining and then gobble the rice up..! And oh..! How we used  to fight for it too..!!

I am unable to provide the exact recipe source here, because I have had a cutout of this for so long, a long 8 years. But whatever be the case, it makes for delicious, finger licking pickle. This is my way to preserve the last of the seasons prawns so that we can enjoy the taste a little while longer. Unfortunately I don’t think my effort will last – the pickle is already half gone. And I have no idea who the culprit is..!! No wonder they say “HISTORY repeats itself” .!!



PRAWN PICKLE

Step 1

  • Small Prawns peeled – 1 Kg
  • Chili Powder – 1 1/2 Tbsp
  • Turmeric powder – 1/4 tsp
  • Black pepper powder – 1/2 tsp
  • lemon juice – 1 Tbsp
  • Salt to taste
  • Oil – 5 Tbsp
  1. Marinate the prawns and the above ingredients (except oil)  for an hour or two.
  2. Take a large Kadai /Wok and add the oil to it. When the oil is hot enough , fry the prawns in batches for about 5 minutes each. . Do not make them crispy fried, just soft fry them.
  3. Keep aside. Do not discard oil.


Step 2

  • Mustard seeds – 1/4 tsp
  • Red onion – 1 large
  • Garlic – 2 pods
  • Green Chilis – 4
  • Curry leaf – 4 sprigs
  • Ginger – 2 Tbsp
  • Fenugreek powder – 1/4 tsp
  • Chili powder – 1 Tbsp
  • Turmeric powder – 1/4 tsp
  • Pepper powder – 1/4 tsp
  • Vinegar – 3 Tbsp
  1. In the same pan that we fried the prawns, add the mustard seeds and let it pop. Care should always be taken that the oil is hot before adding the mustard seeds. Else by the time the oil is hot enough to pop the seeds, the mustard will be burnt.
  2. Add the chopped onion to the oil and stir for about 3 minutes. Add the green chili, and the curry leaves and saute for a minute.
  3. Add the chopped garlic to the above mix and fry till light brown.
  4. The ginger can be added now. Saute it lightly and mix in.
  5. To the above mixture, add the fenugreek powder, chili powder, turmeric powder and the  pepper powder.
  6. Add the fried prawns, vinegar and salt to taste.
  7. Mix thoroughly.
  8. Your pickle is now ready..!! Enjoy..!!

Like I said before, this is a delicious pickle and anyone who love prawns will love the flavor. Adjust the heat to suit your taste . It makes a fantastic addition to a simple meal..!!

7 comments

  1. Lumina says:

    Anzz…my mouth is watering…….what else do i say…..i have been reading all of your recipes , i want to try them out soon…nice going…keep posting…its worth all the time …

    • Anzz says:

      Yes, you have to store the prawn pickle in the fridge to prevent spoilage. Since the prawns are fried and then coated in a vinegar based sauce, they can stay for almost 3 weeks, if they last that long..! 🙂 Welcome to Anzzcafe..!

  2. Tina says:

    Hi Ansy..planning to make this pickle after getting your reply.Today my husband asked me to make prawns pickle.I was totally confused what to do.Searched ur blog..n i im totally haooy n excited to see prawns pickle recipe has been posted here.Thanks a lot for sharing this with us.Ansy here we get big prawns(lil less bigger than tiger prawns)..In kerala we get small prawns..i have heard that small prawns tastes good compared to big one.You have mentined small prawns or big one.can i make with this prawns,i mean big one?

    • Anzz says:

      Small prawns are tastier than the big ones when used in a pickle. This is because they marinate better in the spices and gets well coated in the spices. I use the big prawns to make pickle too, but I cut them to smaller pieces. Flavors can differ with different kinds of prawns to. Use the vinegar according to your taste. I know people who use upto half a bottle for a more sour taste.

  3. Janhav Deshmukh says:

    The recipe above looks lip smacking, but how many days can this be preserved for if you could let me know please ???

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