Prawns And Tomato Pickle Recipe

Prawns And Tomato Pickle picture

Summary

Servings20Cuisine

Ingredients

 Prawns500 Gram
 Chopped onion4
 Tomatoes2
 Ginger garlic paste2 Tablespoon
 Kashmiri red chillies12
 Green chilies6
 Roasted cumin seeds3 Tablespoon
 Roasted coriander seeds3 Tablespoon
 Roasted fenugreek seeds1 Tablespoon
 Roasted mustard seeds1 Tablespoon
 Black peppercorns1 Teaspoon
 Asafoetida1 Teaspoon
 Turmeric powder2 Tablespoon
 Amchur1 Tablespoon
 Curry leaf2
 Sugarcane vinegar12 Ounce
 Sesame oil1⁄2 Liter
 Salt To Taste

Nutrition Facts

Serving size

Calories 298 Calories from Fat 234

% Daily Value*

Total Fat 27 g40.8%

Saturated Fat 3.8 g18.8%

Trans Fat 0 g

Cholesterol 41 mg13.7%

Sodium 168.2 mg7%

Total Carbohydrates 13 g4.2%

Dietary Fiber 2.6 g10.5%

Sugars 6.5 g

Protein 6 g11.2%

Vitamin A 4.7% Vitamin C 34.3%

Calcium 5.4% Iron 16.9%

*Based on a 2000 Calorie diet

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.
Quantcast