Prawns Pickle



Prawns (Cleaned) – 200 g

Green chilly – 5

Ginger/Garlic paste – 2 tsp

Curry Leaves – few

Dry Red Chilly – 2

Turmeric – 2 tsp

Chilli Powder – 2 tsp

Coriander powder – 1 tsp

Sesame Oil – 1/2 Cup

Mustard Seeds – 1 tbsp

Fenugreek Seeds – 1/2 tbsp

Kokum – 2 socked in ½ cup of water




Marinate the prawns with turmeric powder, coriander powder, chilly powder and salt. Keep it aside for 30 minutes.

Heat oil in a pan and put mustard seeds and fenugreek and once its splutter add green chilly, ginger and garlic paste and once it starts to turn brown add curry leaves and dry red chilly a minute. 

To this add the marinated prawns and fry till the prawns are cooked well.

Add the kokum water to the prawns and bring to boil.

Allow it to cool and transfer it to a dry glass container and heat 2 tsp of oil and pour on top if the pickle.

Store in a dry place.