PRWANS  PICKLE

             

This is a prawn pickle that has a sweet, spicy and a tangy flavor . Usually, this pickle is prepared and kept for the rainy season when fresh fish is not available .

          INGREADIENTS 

·      8-10 kashmiri dry red chillies

·      4-5 byadagi red dry chillies (or any dry red spicy chillies)

·      ½ tsp cumin seeds

·      ½ tsp turmeric powder

·      1 tsp black peppercorns

·      6 garlic cloves

·      1/2tsp cloves

·      1 inch cinnamon stick vinegar (as required)

             

          Other Ingredients

·      Oil (as required)

·      250 grams prawns (medium sized)

·      ½ tsp turmeric powder

·      Salt (as required)

·      2 tbsp vinegar

·      5 gatrlic  cloves (thinly sliced )

·      1 inch ginger piece (chopped )

·      8 curry leaves (optional )

·      1 medium sized onion (finely chopped )

·      1tbsp sugar

                        METHOD

1.  Apply 1 tsp salt and ½ tsp turmeric powder to prawns and then keep aside for 15 minutes.    

     

2.  Deep fry the prawns for long time till they turn slightil brown and (Takes about 15 minutes) .

3.  Remove deep fried prawns in a bowl and sprinkle 2 tbsp vinegar over them. Keep aside for at least 1 hour.

4.  Prepare the balchao masala by grining all ingredients under ‘ balchao masala’ using vinger only (don’t use water at any stage ), till a fine paste is formed .                                   

   

          

5.  In a pan ,add the same oil that had been used to deep fry  prawns .Lightly fry the garlic ,ginger and curry leaves . (Don’t brown these ingredients)

6.  Immediately add the onion and fry till soft.

7.  Stir in the balchao masala and fry for 2-3 minutes .Add the prawns and and cook (pan-uncovered )till gravy masala thickens. Add sugar and adjust salt to  your taste . (balchao has to be spicy , at the same time sweet and tangy )

8.  Allow it to cool . Store in a glass container . Allow it to mature for at least 1-2 weeks before its use .

(Do not use water  while preparing balchao. Allow it to mature for at least one week before its use at room temperature or for 3 week at room temperature . Then you can refrigerate it for 3-4 months.)

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