This prawns pickle can make you eat a whole extra plate of rice

A little prawns pickle on the side can make a whole plate of rice disappear. Spicy, tangy and packed with ginger, garlic, green chillies and curry leaves, this Kerala-style pickle makes you reach for another spoonful of rice.

It is also a handy way to preserve prawns for longer. Once cooked with spices, vinegar and oil, the pickle can be stored in a clean jar and enjoyed over several meals. Make a batch, let the flavours settle for a couple of days, and serve it alongside hot rice, kanji, chapati or parotta.

Ingredients

1. 500 g prawns, cleaned and deveined
2. 1 tsp turmeric powder
3. 1½ tsp chilli powder
4. 1 tsp salt
5. ½ cup gingelly oil or coconut oil
6. 2 tbsp chopped ginger
7. 2 tbsp chopped garlic
8. 4–5 green chillies, slit
9. 2 sprigs curry leaves
10. 2 tbsp Kashmiri chilli powder
11. 1 tsp turmeric powder
12. 2 tsp fenugreek powder
13. 1 tsp mustard seeds
14. ¼ tsp asafoetida
15. ½ cup vinegar
16. 1–2 tbsp water, if needed
17. Salt to taste

Preparation

1. Marinate the cleaned prawns with 1 tsp turmeric powder, 1½ tsp chilli powder and salt. Keep aside for 15–20 minutes.
2. Heat oil in a pan and fry the prawns in batches until cooked and lightly browned. Remove and set aside. Do not overcook them, as they can turn rubbery.
3. In the same pan, add the mustard seeds. Once they splutter, add ginger, garlic, green chillies and curry leaves. Sauté until the ginger and garlic are lightly browned.
4. Lower the heat. Add Kashmiri chilli powder, turmeric powder, fenugreek powder and asafoetida. Stir quickly so the spices do not burn.
5. Add the vinegar and a little water if needed. Mix well and cook for 2–3 minutes.
6. Add the fried prawns and mix gently so they are coated evenly with the masala.
7. Cook on low heat for another 2–3 minutes. Check the salt and vinegar, adjusting to taste.
8. Allow the pickle to cool completely before transferring it to a clean, dry glass jar.
9. Pour a little extra oil over the top, if needed, to help keep the prawns covered.

For better flavour: Let the pickle rest for at least 2–3 days before serving. The spices and vinegar will have time to soak into the prawns.

Storage: Always use a clean, dry spoon and keep the pickle refrigerated. For longer storage, make sure there is enough oil and vinegar and that the prawns remain well coated.