1 kg medium size prawns
1 tsp turmeric powder
½ tsp salt
Remove the shell & clean the prawns.
Marinate the prawns from the ingredients
above & keep for 10 minutes.
Fry the prawns for 2-3 minutes & keep aside.
1 tsp mustard seeds
2 dried chilies broken
1/2 tsp fenugreek seeds
Pinch of fennel seeds
Pinch of cumin seeds
1/4 cup sliced ginger
1/4 cup sliced garlic
3 green chilies cut
8-10 bird’s eye chilly
1 stalk curry leaves
1/4 cup vinegar or more to your taste
3 tbsp chilly powder
Salt to taste
Oil for cooking
Heat up extra oil in a wok.
Splutter the mustard seeds and then put
in the dried chill’s & all the seeds.
Add the sliced ginger, both chilies, garlic
& curry leaves sauté until golden color.
Add the chilly powder and sauté.
Add in the vinegar, prawns & salt.
Mix everything thoroughly & switch
off the stove.
Once little cool, bottle it in clean bottles
& keep it air tight.
The oil and vinegar mix should cover theprawns at all times.