Prawn pickle

This was something we dreamed of, while in the hostels. When we went home, this was one item we would definitely ask our mom to make, to take back... and dinner times at the hostel with a bottle of prawn pickle always attracted more people to our table...

With this one thing, we need just rice and curd to make a perfectly satisfying meal....of course, most of the curries were unpalatable, so pickles were always the life-savers those days.

This recipe is my mom's - and the smaller the prawns, the tastier the pickles turn out..

Small prawns - 250 gms (shelled and de-veined)

Garlic - 100 gms (peeled and sliced lengthwise)

Red chilli powder - 2 tbsp

Turmeric powder - a pinch

Sweet Paprika/ kashmir chilli powder - 1 tbsp (this is for colour and consistency)

Vinegar - 1 cup

Water - boiled and cooled - 1 and 1/2 cups

Fenugreek seeds/ uluva - 1/4 tsp

Green chillies - 4 to 5 (slit lengthwise)

Ginger - 1/2 inch piece (sliced fine)

salt to taste

marinate the prawns in turmeric, salt and a bit of the paprika powder. Shallow fry the prawns till they are semi cooked. They should not be tough and crisp. Keep aside

Now in a little oil, add the fenugreek seeds, then the garlic, ginger and chillies over a medium flame till the raw smell is gone.

Now add the Chilly powder, paprika and saute in 1/4 cup of vinegar. Add the rest of the vinegar and sauté the prawns. take off the stove and add the water. Add salt according to taste.

When cooled, bottle and refrigerate. If you want to keep the pickle outside, add a 1/2 cup of warm vegetable oil .

The proportions of vinegar and chilly powder are a matter of taste. So reduce or increase the quantities accordingly.

Coated and fried prawns in gravy

It has been a long time since we got some fresh prawns. I am very particular about sea-food and if it not very very fresh, I never buy them..

My friend had gone to a market which was more than an hour's drive from our place, as she had a party, and she got me some prawns and fish ...So I thought I would make something special. This was a curry that I had some years back at a restaurant and the colours and taste stayed with me. 

I have managed to passably recreate that taste..

Jumbo prawns - 1/2 kg (shelled, deveined with the tail intact)

Marinate the prawns for 1/2 an hour in 

Lemon juice - 1 tsp

Pepper - 1/2 tsp

Soy sauce - 1/4 tsp

Salt - to taste(be careful since the soy is salty)

Dried Thyme - 1/2 tsp

Coat the marinated prawns (separate the marinade) in 

Flour - 1/2 tsp

Paprika - 1/2 tsp

Salt - a pinch

Shallow fry the coated prawns. Keep aside

For the gravy, 

Onion - 1 (finely diced)

Tomato - 1 (finely diced)

Garlic paste - 1/2 tsp

Chilli powder - 1/2 tsp

Soy sauce- 1/2 tsp

Oregano - 1/2 tsp

Salt - if needed 

Saute the onions, garlic paste, tomatoes,once they go soft and the oil comes on top, add the chilli powder,soy sauce and the oregano. Now add the prawns and steam for about 3-5 minutes. 

Garnish with lemon juice - 1/2 tsp, ground black pepper and coriander (optional).

Great combination with jeera pulao or lemon rice.