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PRAWN PICKLE PARSI STYLE
Parsis simply consider this gourmet food - Rodas-recipes.
2 KG LARGE WHITE SEA PRAWNS, CLEANED
600 GMS SKINNED GARLIC PODS
200 GMS DRIED RED CHILLIES (SPICY)
9 TEASPOONS ROASTED CUMIN SEEDS
5 TABLESPOONS MUSTARD SEEDS, SOAK IN A LITTLE VINEGAR
2 HEAPED TEASPOONS PEPPER POWDER
2 " " TURMERIC POWDER
4 TABLESPOONS MELTED JAGGERY
500 ML BOTTLE VINEGAR
15 TABLESPOONS OIL
The prawns should be really fresh. After washing them with a little salt and gram flour powder (I always use this to clean all seafood, as it removes the extra fishy smell). Apply a little salt on the prawns and keep in a small colander in the fridge for an hour or so to allow them to drain completely.
Traditional parsis always use a combination of garlic, chilli and cumin , ground together into a paste for seafood as these spices are absolutely ideal to bring out the true flavours of seafood without overpowering the natural flavours of the seafood.
Whizz (in a grinder) together the garlic, chillies and cumin together with a little vinegar. Next whizz the mustard seeds too with a little veingar.
Heat the oil and lightly fry the prawns for about 10 minutes. Add all the remaining ingredients to the pan and put off the flame. Mix well and allow to cool.
Bottle in a sterilized bottle. This pickle will keep for a while......about a year. Despite that I personally would prefer to keep this pickle in the fridge door.