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Spicy Prawn Pickle

This kick-ass spicy prawn pickle is a great accompaniment side dish to have when you are enjoying a Beer or your favourite tipple.




Prep time

10 minutes

Cooking time

20 minutes



  • Part-1 (Prawn maranade)
  • Prawns-(any)- 500 gms

  • White Vinegar- 1 tbsp

  • Black pepper ground or powder-1/2 tsp

  • Chilli powder- 1/2 tsp

  • Haldi-(Turmeric)- 1/4 tsp

  • Salt- 1/2 tsp

  • Part-2 (masala mix)
  • Oil-3 tbsp

  • Mustard seed 1/4 tsp

  • Methi seeds-(Fenugreek)- 1/4 tsp

  • Garlic- 5pcs sliced

  • Ginger- 2X1 inch sliced long

  • Curry leaves-(if available) 10pcs

  • Chilli- 3pcs thinly sliced

  • Kashmiri Chilli powder- 1/2 tbsp

  • Chilli powder- 1/2 tbsp

  • Haldi powder-(Turmeric)- 1/4tsp

  • Fennel seed powder- 1 tsp

  • Part-3 (Tempering)

  • Pre-boiled and cooled water- 1 cup

  • White Vinegar- 1/2 tbsp

  • Asofetidia

  • Salt- 1/2 tsp

  • Oil- 4 tbsp – to fry Prawn


  • Mix all the ingredients in part-1 and marinate the Prawn and set aside for 30-minutes. 
  • Heat 3- tbsp of veg Oil and when hot, add the mustard seed and fenugreek and allow it to splutter. Add curry leaves, garlic, ginger and chilli and mix till it starts to brown and then add all the ingredients and stir for 1-minute.
  • Add the water, vinegar and salt to the pan and allow ingredients to turn to a loose paste and remove from the heat.
  • Use another pan and heat 4-tbsp of oil and when hot, add the Prawns set aside earlier and fry for 5-6 minutes till it starts to turn brown, Stir through out whilst frying.
  • Bring back the pan with the spices and heat gently for 2-minutes and when warm, add the fried Prawns and stir well with the masala for another 2-minutes and finally add the asofetidia and mix it in before turning of the heat.
    Once cooled, this great pickle can be stored in a jar and kept aside for up a month in ambient temperature or longer if kept in the fridge.

Bon appétit, Gutenberg

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