Prawns/Shrimp Pickle
In the realm of Indian cuisine, pickles are a customary accompaniment to the main course. Indian pickles showcase a diverse range, crafted from nearly every vegetable and fruit, enriched with a blend of fresh spices and herbs. Every family has its unique approach to pickle-making. Beyond the realm of vegetable and fruit pickles, Kerala stands out by preparing flavorful non-vegetarian pickles such as fish, prawns, mussels, chicken, and beef pickles, catering to the preferences of non-vegetarian enthusiasts.
Ingredients
- 1 kg Boneless king Fish / prawns
To marinate
- 2 tsp Kashmiri chilli powder
- 1/2 tsp Turmeric powder
- Salt
- 1 tbsp Ginger sliced
- 1 tbsp Garlic sliced
- 1 tsp Green chilly chopped
- Curry leaves
- 1 tbsp Ginger garlic paste
- 2 tbsp Kashmiri chilli powder
- 1/2 tsp Turmeric powder
- Oil
- 1 tsp Mustard seed
- 1 tsp Fenugreek seed (uluva)
- 1/2 – 1 cup Vinegar
- 1/2 – 3/4 cup Water (boiled & cooled)
Instructions
- Marinate the cleaned fish/prawns with Kashmiri chilli powder (2 tsp), Turmeric powder (1/2 tsp) and salt 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 chilli powder, turmeric powder and salt. Fry the masala till it's 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 add 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, it’s 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, it’s better to keep it for 1-2 days for the flavor to settle in. Make sure that you use only boiled & cooled water.
Nutrition
Calories: 261kcalCarbohydrates: 2.5gProtein: 28.8gFat: 14.2gSaturated Fat: 2.4gCholesterol: 153mgSodium: 635mgPotassium: 231mgFiber: 0.2gSugar: 0.1gCalcium: 123mgIron: 1mg
Tried this recipe?Let us know how it was!