How to Make Prawn Pickle | Prawn Balchao
Prawn Pickle is a tangy and spicy East Indian Style Recipe that can be eaten with your favourite meals.
Ingredients
- 250 grams Prawns, shelled and deveined (40 to 45 medium prawns)
- ½ tsp Turmeric Powder
- ½ cup Oil for cooking (+ 1tbsp for frying)
- 12 - 15 Curry Leaves
- 1 tsp Mustard Seeds
- 1 tsp Sugar (add more if needed)
- Salt to taste
- 3 tbsp Vinegar (extra)
For the Masala Paste
- 15 Dried Kashmiri Chillies
- 10 to 12 Garlic cloves
- 1 inch Ginger
- 1 tbsp Cumin seeds
- Whole spices (1-inch cinnamon, 4 cloves, 1/2 tsp peppercorns)
- ½ cup Vinegar
Instructions
- Wash and devein the prawns. Marinate in salt and turmeric for at least 30 minutes.
- Grind the masala ingredients to a slightly coarse paste adding a little more vinegar, if needed. Soak the red chillies in vinegar before you could blend them.
- Heat about a teaspoon of oil in a pan and fry the prawns for 3 to 4 minutes. Remove the prawns into a pan and set them aside.
- Into the same pan add 1/2 a cup of oil. When the oil heats put in a tsp of mustard seeds. As the mustard seeds splutter add in a handful of curry leaves.
- Next, add in the masala paste and fry for 6 to 7 minutes. Add salt and sugar to taste and rinse the blender jar with 2 to 3 tbsp of vinegar and add it to the masala. Add a few more curry leaves and cover the vessel and cook for 3 to 4 minutes.
- Finally, cook on a medium to low flame till oil separates and then switch off the flame.
- Allow this to cool completely before you could store it in a glass jar.
- This is preserved and best eaten after 5 to 6 days until the strong flavours mellow down.
Notes
- Adjust vinegar and sugar to suit your taste.
- Devein and wash the prawns and fry well to remove moisture.
- Store in a glass jar when cool.
- Allow the pickle to mature and eat after 5 to 6 days.