Prawns And Tomato Pickle
|Ginger garlic paste||2 Tablespoon|
|Kashmiri red chillies||12|
|Roasted cumin seeds||3 Tablespoon|
|Roasted coriander seeds||3 Tablespoon|
|Roasted fenugreek seeds||1 Tablespoon|
|Roasted mustard seeds||1 Tablespoon|
|Black peppercorns||1 Teaspoon|
|Turmeric powder||2 Tablespoon|
|Sugarcane vinegar||12 Ounce|
|Sesame oil||1⁄2 Liter|
1. Wash and drain the prawns twice. Apply coarse salt, turmeric powder and set aside for an hour. Then place in a flat bottomed vessel and cook till soft in one and a half teacups of vinegar. Cook till prawns are tender.
2. Grind the spices finely with the help of half a cup of vinegar.
3. Take a large vessel and add the two cups of oil. When hot, add the curry leaves, the onion and fry till golden brown. Add the amchur powder, ginger-garlic paste and the ground masala, reduce heat and cook for five minutes stirring all the time. Add one cup vinegar plus the finely chopped tomatoes and cook the liquid for five minutes over a low heat. Add the cooked prawns and allow the mixture to simmer for ten to fifteen minutes. Cool and bottle. This pickle can be used immediately and should be refrigerated at all times. Use within ten days.