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 and fry for 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 of the pickle.
Store in a dry place.