1/4 kg Kashmiri chillies
1 pod garlic
1 tbs. cumin powder (jeera)
1 tsp. turmeric powder
2 inch. piece ginger
3/4 inch ball of tamarind
500 ml. brown cooking vinegar (kalvert's)
2 tbs. sugar
3 onions mince
1 kg. prawns cleaned
Method: Grind all the ingredients except onions and prawns to smooth paste (masala) consistency. Fry onion in oil and keep aside. Fry prawns in oil and keep aside. Saute 4 tbs. of ground masala and add prawns and onions. Add 250 ml. vinegar. Add more if wanted of each of the ingredients. Mix and done!
Serve: Dal and rice with prawn pickle as side dish or prawn pickle with chapati.
1 pod garlic
1 tbs. cumin powder (jeera)
1 tsp. turmeric powder
2 inch. piece ginger
3/4 inch ball of tamarind
500 ml. brown cooking vinegar (kalvert's)
2 tbs. sugar
3 onions mince
1 kg. prawns cleaned
Method: Grind all the ingredients except onions and prawns to smooth paste (masala) consistency. Fry onion in oil and keep aside. Fry prawns in oil and keep aside. Saute 4 tbs. of ground masala and add prawns and onions. Add 250 ml. vinegar. Add more if wanted of each of the ingredients. Mix and done!
Serve: Dal and rice with prawn pickle as side dish or prawn pickle with chapati.
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