Kerala Prawn Pickle

Ingredients:

• 250 gr. Prawns

• 1 tsp Salt

• 1 tsp Turmeric

• 1 tblsp Kashmiri red Chili powder

• 1/4 Cup vegetable oil

• 6 Curry leaves

• 60 gr. Ginger

• 65 gr. Garlic Cloves

• 10 green Chilis (chopped)

• again a 1/4 Cup Oil

• 1/4 Cup + 2 tblsp Vinegar

• 1/4 Cup of Water

• 1/2 tblsp Salt

• 1 tsp Garam Masala

• 1/2 tblsp Kashmiri red Chili Powder

• 2 tblsp black Pepper Powder

• 2 tsp Turmeric

Method:

1.Clean and de-vain the prawns (you can also buy them de-vained) and put them in a bowl. Add 1 tsp Salt and 1 tsp Turmeric to it and mix well. Set aside for 30-40 minutes.

2. Meanwhile peel the Ginger and Garlic and put both in a grinder and grind it coarsely. Don't make a paste out of it! And set aside.

3. After 30-40 minutes heat 1/4 Cup of Oil in a deep pan. Add the prawns and 1 tblsp Kashmiri red Chili powder to it. Mix everything well and let it cook on medium heat till prawns are cooked. Then set aside.

4. Now add again 1/4 Cup of Oil in another pan. Add the coarsley grinded Ginger Garlic to it and fry for 2 Minutes. Then add Curry leaves and the chopped green Chilis to it. Fry for another 8 Minutes on medium heat.

5. Add 1 tsp Garam Masala, 1/2 tblsp Kashmiri red Chili powder, 2 tblsp black Pepper powder, 2 tsp Turmeric and 1/2 tblsp Salt to it. Mix well and fry for 1 minute.

6. Then add the prawns, 1/4 Cup +2 tblsp vinegar and 1/4 Cup water to it. Mix well and let it simmer for 10 minutes. The pickle should be slighty dry and oil should start to float on top. Then put off the stove and let the pickle cool down.

When it's completely cooled down, transfer the pickle in an air tight glass jar. You can use this prawn pickle refrigerated for up to 1 1/2 month. Enjoy ! :)