Prawns And Tomato Pickle Recipe
Summary
Ingredients
| 500 gms. prawns, shelled, deveined | ||
| Onions | 4 , finely chopped | |
| Tomatoes | 2 , finely chopped | |
| 2 tablespoons ginger-garlic paste | ||
| 12 red Kashmiri chillies | ||
| Green chillies | 6 | |
| Cumin seeds | 3 Tablespoon, roasted | |
| Coriander seeds | 3 Tablespoon, roasted | |
| Fenugreek seeds | 1 Tablespoon, roasted | |
| Mustard seeds | 1 Tablespoon, roasted | |
| Black peppercorns | 1 Teaspoon | |
| Asafoetida | 1 Teaspoon | |
| Turmeric powder | 2 Tablespoon | |
| Amchur powder | 1 Tablespoon | |
| Curry leaves | 2 | |
| 1 bottle sugarcane vinegar | ||
| 1/2 litre sesame oil salt | ||
Directions
1. Wash and drain the prawns twice. Apply coarse salt, turmeric powder and set aside for an hour. Then place in a flat bottomed vessel and cook till soft in one and a half teacups of vinegar. Cook till prawns are tender.
2. Grind the spices finely with the help of half a cup of vinegar.
3. Take a large vessel and add the two cups of oil. When hot, add the curry leaves, the onion and fry till golden brown. Add the amchur powder, ginger-garlic paste and the ground masala, reduce heat and cook for five minutes stirring all the time. Add one cup vinegar plus the finely chopped tomatoes and cook the liquid for five minutes over a low heat. Add the cooked prawns and allow the mixture to simmer for ten to fifteen minutes. Cool and bottle. This pickle can be used immediately and should be refrigerated at all times. Use within ten days.
2. Grind the spices finely with the help of half a cup of vinegar.
3. Take a large vessel and add the two cups of oil. When hot, add the curry leaves, the onion and fry till golden brown. Add the amchur powder, ginger-garlic paste and the ground masala, reduce heat and cook for five minutes stirring all the time. Add one cup vinegar plus the finely chopped tomatoes and cook the liquid for five minutes over a low heat. Add the cooked prawns and allow the mixture to simmer for ten to fifteen minutes. Cool and bottle. This pickle can be used immediately and should be refrigerated at all times. Use within ten days.
Chef
