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.