Ingredients non vegetarian 6 servings

• 1 Kg Prawns
• ½ tsp Turmeric powder
• 1 tbsp Chilli powder
• 1 tsp Pepper powder
• Salt
• 1 tsp Lime juice / vinegar
• ½ Kg Shallots (kunjulli)  (skinned and thinly sliced)
• 50 g Garlic skinned and thinly sliced)
• 2 tbsp Kashmiri chilli powder
• ¼ cup Vinegar
• Salt
• 1 tsp Sugar
• ½ cup Oil

Directions

1. Clean and wash prawns.
2. Marinate it with chilli powder, turmeric powder, pepper powder, salt and lime juice / vinegar. Keep it aside for half an hour.
3. Heat 1/2 cup oil in a pan and fry the prawns, drain and keep it in a bowl.
4. In the same oil used for frying prawns, add sliced shallots and garlic and saute by adding little salt.
5. Mix kashmiri chilli powder with 1/4 cup vinegar to form a fine paste.
6. When the shallots / garlic become golden brown, add the chilli-vinegar paste and mix it well.
7. To this, add the fried prawns, sugar and little more salt and mix it uniformly and keep it in a low flame for about 15 minutes.
8. Wash and clean the bottle which is used to keep the pickle. Wipe it with a clean cotton cloth or tissue paper so that not even a single drop of water remain inside.
9. Pour 1/4 cup vinegar in the bottle, close it and shake well so that each and every corner of the bottle is coated with vinegar. (This is a tip to prevent the pickle from fungus attack and to keep it for a long time).
10. Open the bottle and pour the vinegar out. Now fill the bottle with prawn pickle.Sprinkle 1/2 teaspoon vinegar over the pickle before closing the bottle with its lid.
11. Prawn pickle is ready to serve. It will taste good if we serve after keeping it for 2 or 3 days.

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