Tangy Prawn Pickle

Name: Tangy Prawn Pickle
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 kg prawns; 1 large onion chopped; 2 tomatoes chopped; 1 tsp ginger garlic paste; 3 green chillies chopped; 1 tsp turmeric powder; 1 tbsp red chilli powder; 1 tsp coriander powder; To taste Salt; 1 tsp Amchur powder (dry mango powder); 1/2 tsp vinegar; 2 tbsp gingely oil; 1 tsp mustard seeds; 2 sprigs curry leaves; As required Coriander to garnish; As required Lemon wedges to garnish

Supraja Nagarathinam @cook_13583444

Chennai, Tamil Nadu

#nonv
#oniontomato

Supraja Nagarathinam @cook_13583444

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Ingredients

30 mins

3 servings

1/2 kg prawns
1large onion chopped
2tomatoes chopped
1 tspginger garlic paste
3green chillies chopped
1 tspturmeric powder
1 tbspred chilli powder
1 tspcoriander powder
To tasteSalt
1 tspAmchur powder (dry mango powder)
1/2 tspvinegar
2 tbspgingely oil
1 tspmustard seeds
2 sprigscurry leaves
As requiredCoriander to garnish
As requiredLemon wedges to garnish

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Steps

30 mins

1

Wash and devein the prawns well. Drain off all water.
2

To a pan add oil and fry mustard seeds until it sputters. Add the ginger garlic paste and green chillies fry until raw smell leaves.
3

Add the onions and cook till it browns.
4

Purée the tomatoes and add the paste to this pan. Cook until it combines well.
5

Add the prawns. Don’t add any water as prawn releases water on it's own.
6

Add the spice powders along with salt. Cover and cook for a few mins until raw smell of chilli powder leaves.
7

Add the vinegar now. Mix well. Make a tadka of some mustard seeds and curry leaves and add this to the prawns.
8

Keep frying on high flame until the masala leaves the sides of pan. Add more oil if needed so that prawns don’t dry out.
9

Garnish with coriander. Serve prawn pickle with hot rice ghee and papad.