Every cousin who goes abroad, grabs a jar of our family’s prawn pickle. Some even eat it like a curry. This, white rice and tempered yoghurt is a perfect combo.
Marinate 2 kg king prawns in 3 tbs red chilli powder, 1 tsp turmeric powder and salt. Leave for an hour and then shallow fry the prawns in gingelly oil (The best for pickling, as it preserves the food longer)
In another pan, heat half cup gingelly oil and temper it with 1 tsp black mustard seeds, a handful of fresh curry leaves and 1/2 tsp fenugreek seeds.
Add 5 chopped green chillies, 2-inch piece ginger chopped finely and 20 slit garlic pods. Fry well and remove all of this from the pan. Into the same pan, add 2tbs fresh ginger garlic paste and fry well.
Add 2 tbs Kashmiri chilli powder/paprika powder, 1 tsp turmeric powder and fry well, until the oil runs clear.
Add the prawns and the fried ginger, garlic green chillies and the curry leaves masala. Add a little water, 1/2 cup white vinegar and cook for a couple of minutes. Add more fresh curry leaves.
Switch off and cool. After a couple of hours, taste and add more vinegar or salt if required.
Transfer into an airtight glass pickle jar. Pour a little gingelly oil on top, shake the jar well and let it rest.
The prawn pieces should be well-coated and covered in the red, oily and vinegary gravy.
By Linda Joseph Kavalackal,
Christ & Co.