½ Kg Shallots (kunjulli) (skinned and thinly sliced)
50 g Garlic skinned and thinly sliced)
2 tbsp Kashmiri chilli powder
¼ cup Vinegar
1 tsp Sugar
½ cup Oil
Clean and wash prawns.
Marinate it with chilli powder, turmeric powder, pepper powder, salt and lime juice / vinegar. Keep it aside for half an hour.
Heat 1/2 cup oil in a pan and fry the prawns, drain and keep it in a bowl.
In the same oil used for frying prawns, add sliced shallots and garlic and saute by adding little salt.
Mix kashmiri chilli powder with 1/4 cup vinegar to form a fine paste.
When the shallots / garlic become golden brown, add the chilli-vinegar paste and mix it well.
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.
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.
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).
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.
Prawn pickle is ready to serve. It will taste good if we serve after keeping it for 2 or 3 days.