Prawn Pickle

Recipe by Renjini Selvan of Manama, US

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


    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.