SPICY PRAWNS PICKLE

A:

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.

B:

1 tsp mustard seeds

2 dried chilies broken

1/2 tsp fenugreek seeds

Pinch of fennel seeds

Pinch of cumin seeds

C:

1/4 cup  sliced ginger

1/4 cup sliced garlic

3 green chilies cut

8-10 bird’s eye chilly

1 stalk curry leaves

D:

1/4  cup vinegar or more to your taste

3 tbsp chilly powder

Salt to taste

Oil for cooking

METHOD:

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 the

 prawns at all times.