One more pickle recipe from my mom in law. She usually make it with fish, but she said prawns can also be made in the same way. If I say I love this pickle, it will be an understatement, because I can literally live on this pickle. Since I always get parcels from mummy, I’ve never tried to make it my own. But last week I was left with empty bottles and after being pampered with home made pickles I didn’t feel like buying ready made ones. Since I was making it for the first time I was a bit apprehensive, but to my luck it came out well without much hiccups :)
Hope you too will like it and this is more easy compared to the lemon pickle recipe. For me, the only time consuming part was the cleaning of prawns.
- Boneless king Fish/prawns- 1 kg
- To marinate-
Kashmiri chilly powder – 2 teaspoon
Turmeric powder – 1/2 teaspoon
- Ginger sliced – 1 tablespoon
Garlic sliced – 1 tablespoon
Green chilly chopped 1 teaspoon
- Ginger garlic paste – 1 tablespoon
Kashmiri chilly powder – 2 tablespoon
Turmeric powder – ½ teaspoon
- Mustard seed – 1 teaspoon
Fenugreek seed – 1 teaspoon
- Vinegar – ½ – 1 cup
Water – 1/2 – 3/4 cup (boiled & cooled)
Marinate the cleaned fish/prawns with number 2 ingredients and keep for half an hour. Heat oil in a pan & fry the fish/prawns. Keep it aside.
Heat oil in another pan and add mustard & fenugreek seeds. When it crackles add ginger sliced, garlic sliced and green chilly chopped & curry leaves and fry till it becomes brown. Keep it aside. Add ginger garlic paste to the same pan & fry it till it becomes brown. Add chilly powder, turmeric powder and salt. Fry the masala till its done and the oil starts appearing. Add 3-4 tbsp of water. Mix well and after a minute add fried fish/prawns, fried ginger & garlic slices & chopped green chilly & vinegar. Let it boil. If you want more gravy, add 3-4 tbsp water. Boil it for 5 more minutes. Do a taste check and ad more salt & vinegar, if required. Remove from fire & let it cool completely.
Store it in airtight container and pour the remaining fried oil over the top of the pickle.
Notes: If you’re making this recipe with fish, cut it into bite size pieces. I used sunflower oil. You can use sesame oil (nallenna), corn oil etc; When you add vinegar, start with 1/2 cup and add more, after doing a taste check. Keep in mind that that it will take time for the flavor to settle in. This is a spicy recipe, please adjust the ingredient measurements to suit your taste.
If you are planning to keep it for a long time, its better to refrigerate it. Also if you’re living in a hot & humid climate, refrigeration is strongly recommended. Though you can start using it the day it’s made, its better to keep it for 1-2 days for the flavor to settle in. Make sure that you use only boiled & cooled water.