Colmi Nu Achar
|Prawns||2 Kilogram, shelled, cleaned and deveined|
|Garlic pods||3 , peeled and coarsely ground in a little vinegar|
|Chilli powder||3 Tablespoon|
|Cumin seeds||2 Tablespoon, dry roasted and ground|
|Mustard powder||2 Tablespoon|
|Navsari vinegar||1 1⁄2 Cup (24 tbs)|
|Sesame seed oil||500 Gram|
Rub prawns with salt and keep aside.
Mix garlic, chilli powder, cumin powder and salt to a paste with a little vinegar.
Dip prawns in half this mixture and keep aside for half an hour.
Heat half oil and fry remaining paste lightly.
In another pan, heat remaining oil and fry prawns.
Add fried spices and oil and saute lightly for a few minutes till moisture from prawns evaporates.
Beat mustard with remaining vinegar for fifteen minutes, till strong enough to sting eyes and nose when sniffed.
Mix with cooled prawns.
When completely cold, place in a glass jar.
Keep for 2-3 days before using.
The pickle must be covered with oil.