Goan Prawns Pickle

Pickled sea food like prawns and fish is often handy, especially when you are not in a mood for elaborate cooking. I have already posted a prawns pickle recipe shared by my mom. When I read about this spicy Goan prawns pickle, it sounded interesting and I decided to give it a try. It has a very unique taste and flavor,like the Goan Vindaloo and can be stored for over a month.

Recipe Source: Wendy Hutton (ed.) The Food of India, 1998.

Ingredients

Prawns- 1 1/2 pound

Oil- 1/2 cup

Cumin- 1/2 tsp

Pepper powder- 3/4 tsp

Turmeric powder- 1/2 tp

Onion- 1 medium

Garlic- 10- 12 cloves

Ginger- 3 one inch peices

Cardomon- 4

Chilly dried- 15

Cinnamon powder- 1/2 tsp

Vinegar- 3/4 cup

Soak dry red chilly in vinegar for about an hour. Grind all the rest of the ingredients except oil, prawns and turmeric powder into a fine paste. Do not add any water. If you need add more vinegar for grinding. Set this paste aside.
Marinate prawns with turmeric powder and 1/2 tsp salt. Heat oil in a pan and stir fry the prawns. Drain and set aside. In the same oil add the ground paste and salt and simmer in medium flame till oil separates. This will take 10- 12 minutes. Add the prawns and mix and simmer for one more minute and switch off the flame. Allow to cool and transfer into a glass containers. You can start using after two days.

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Hope you will all enjoy!

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