Pickle – Food Blog by Richard Harris Soans https://thelittlechefinme.com Fri, 23 Apr 2021 20:23:44 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://i0.wp.com/thelittlechefinme.com/wp-content/uploads/2021/03/favicon.png?fit=32%2C32&ssl=1 Pickle – Food Blog by Richard Harris Soans https://thelittlechefinme.com 32 32 190301631 Prawns Pickle https://thelittlechefinme.com/myrecipe/prawns-pickle/ https://thelittlechefinme.com/myrecipe/prawns-pickle/#respond Thu, 11 Mar 2021 21:26:08 +0000 https://thelittlechefinme.com/myrecipe/creamy-shrimp-pasta-with-corn-and-tomatoes-copy/

Main Description.

Prawns are bottled or brined in other solutions and left to ferment for a period of time, by either immersing them in an acidic solution or through souring by fermentation.

Back Home in India generally Pickles are made by Mothers or Grandmothers. It is generally like a gift or a treat to the younger generation from the older one. Love bottled in a Jar full of traditions, love, and techniques. My mother introduced me to this Recipe and nothing tastes better than this till date.


Prawns Pickle Made by the Best Chef in my World…. Sarojini E Soans (My Mother)

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Ingredients

  • 250 Gms Small or medium Prawns

    6 to 7 Bedgi chilies

    1 Teaspoon Mustard seeds

    1/2 Teaspoon Cumin seeds

    2 Pinch Fenugreek seeds

    1/2 Teaspoon Turmeric powder

    4 to 5 Tablespoon Vinegar (Divide Vinegar in 3 portions)

  • 2 Teaspoon sugar

    Few curry leaves

    2 Tablespoon oil

    Salt to taste

    1/2 inch ginger

    8 Cloves of Garlic

    1 Pinch Asafetida

Serves
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Instructions

  • 01

    Grind all dried ingredients with garlic & ginger to a paste in a grinder with the first portion of the vinegar

  • 02

    In a hot vessel add the second portion of Vinegar, little salt, add the prawns and allow it to cook for a max one minute, as you do not want to overcook the prawns, water will be released from the prawns, off the gas and keep this aside

  • 03

    In a separate wok add oil, add only the dry prawns and fry the prawns again for max one minute, remove it from the wok, keep it aside once again with the reserved water or stock for the later stage.

  • 04

    In the Same wok add little oil only if required.

    Add asafetida, curry leaves, after it spluttered, add the dried ground masala, and fry for 8 mins and keep stirring, add the fried prawns with the water or stock that was left behind with prawns

  • 05

    Add 3 teaspoon sugar & stir and cook till the consistency of pickle is achieved, off the burner and add half cup vinegar on top.

Tips
  • Add more vinegar and salt depending on your taste buds

  • Bottle it, when it cools down.

  • Shelf life: Once refrigerated up to 3 months.

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