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Prawn Pickle

- submitted by Dahlia on 26th Aug 2013

(Eral Urugai, Chemmeen Achaar, Pickled Shrimp)

A delicious pickle made with prawns (or shrimp).  You are sure to lick your fingers. 


Prawns (or Shrimp) - 1 kg (2 lbs)
Ginger - 1/4 cup (minced or crushed)
Garlic - 1/4 cup (minced or crushed)
Green Chilies - 10 (slit - optional)
curry Leaves - about 10 sprigs
Red chilly powder - 4-5 tbsp (skip or add as per your taste)
Turmeric Powder - 2 tsp
Mustard Seeds - 1 tsp
Fenugrek Seeds - 1 tsp
Cumin seeds - 1 tsp
Vinegar - 1/2 cup
Mustard Seeds - 1 tsp
Salt - 5 tsp (or to taste)
Sesame oil - as needed for deep frying

1. Clean the prawns by removing its shell and deveining it. 
2. Pat the pieces dry using a paper towel.
3. Mix salt, turmeric powder and red chilly powder. Apply over the prawns and toss it so that every piece gets coated well.
4. Let it rest and marinate for at least half an hour. 
5. Deep fry the prawns over medium heat. We want the pieces to be golden brown without getting burnt.
6. Drain and remove the pieces. 
7. Coarsely crush the mustard seeds, cumin seeds and fenugreek seeds using a motor and pestle. Add it to the same oil.
8. Add the ginger, garlic, curry leaves and green chilies. Shallow fry this on low heat.
9. Once the mixture gets cooked, add the vinegar. If you want more gravy, add some water.
10. Switch off. Add the fried prawns and toss well.
11. Let this pickle rest for about 2 days for the flavors to blend together. 

You can use this as a side dish for chapati, ricebread etc.

You can also make fish pickle or chicken pickle using the same method.

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Comments (3)

Person Aa   (January 26, 2016)
Looks delicious Thank you
Couple of questions... How long does it keep and

Is it okay to make it without deep frying the shrimp
Person Dahlia (S.I.R. Author)   (January 27, 2016)
Hi, you have to deep fry the shrimp in order to get a long shelf life. If stored in the refrigerator, the pickle stays good for upto 6 months. In room temperature it will be good for upto a month. If you plan to store for a long period, you need to add enough oil so that the pickle is submerged in oil.
Person Aa   (January 28, 2016)
Thank You :)

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