Prawn pickle is a delicious and spicy relish that goes very well with roti or rice. It keeps well for a month and makes a yummy side dish.
Prawn pickle is a delicious and spicy relish that goes very well with roti or rice. We cook prawns in a delicious spice mix to make the perfect pickle.
Pickle is always a lovely affair. I love to have them with almost anything and everything. My favorite combo would be Roti, Paratha. and not to mention I love pickles with biryani. It's a strange combination but somehow I always look forward.
Amma is an expert when it comes to pickles. I have mentioned this in my fish pickle recipe as well. Fish pickle and Prawn pickle is my favorite food when I was in PG during my college. I always have a stock in one of them.
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Prawn Pickle
Prawn pickle is usually made with medium-sized or Tiger PRawns. It blends beautifully with the spices and tastes best usually after 2 days.
I am not adding Vinegar to my pickle. So always keep it in the fridge and use it as needed. However you may add ¼ cup to the recipe.
Ingredients for Prawn Pickle
Prawn - Use cleaned and deveined medium sized prawn for the pickle. Do not use the tiny variety or the tiger prawns. Medium sized ones taste best for the pickle.
Ginger garlic paste -Ginger and garlic paste is the main tasting ingredient when it comes to prawns. So do not skip it and add the extract measurements for the best taste.
Mustard and Cumin - As always we add the basic tempering ingredients. We add both the mustard and Cumin seeds.
Curry Leaves - Curry leaves add an amazing flavor to the pickle and I recommend adding them.
Spice powders - I am adding red chili powder, Coriander powder, Fenugreek powder, and pepper powder for the pickle.
Gingelly oil -When it comes to pickle gingelly oil or sesame oil is the best ever oil. It gives the exact pickle flavor and it helps in the longer shelf life of the pickle as well.
Prawn Pickle, FAQ
Which oil is best for pickles
The best ever oil when it comes to pickles is Gingelly oil. Usually in north India Mustard oil is commonly used in pickles in south India Gingelly oil. Gingelly oil helps in increasing the shelf life also gives an amazing flavor to the pickle.
Why do we add Vinegar in pickles?
The principal objective of adding vinegar in any food is for preservation purposes. The pickles are always stored for many days and hence vinegar is used. In my recipe I'm not adding vinegar and hence the pickle has to be stored in the fridge. Try to finish it within 3 weeks.
How to Store Shrimp Pickle
,In my prawn pickle, I am not adding vinegar. So I recommend storing it in the refrigerator. It stays good for a month.You may freeze it up to a year.
Pickles might have a reaction with the plastic or steel container and hence I recommend storing the pickle in Glass or Ceramic jars. Storing in a ceramic or glass container increases the shelf life of the pickle.
How to Prepare Prawn Pickle, Pictorial:
- Devein and clean the shrimps. Take the cleaned shrimps in a mixing bowl. To this add turmeric powder, Salt, and pepper powder.
2. Combine everything and let it marinate for 30 mins.
3. Heat a pan with ½ cup of gingelly oil. Once it's hot add in the marinated prawns and fry for 2 mins and then remove from the oil and set aside.
4. In the same pan add in 1 tsp Mustard seeds and 1 tsp Cumin seeds and let it splutter.
5. Next, add in 2 springs of curry leaves and let them splutter.
6. And then add in 2 tbsp of ginger garlic paste and fry till the raw smell leaves.
7. Next, add in the spice powders. Add 2 tsp of Red Chilli powder, 1 tbsp of Coriander leaves, 1 tsp of pepper powder, and ¼ tsp of Fenugreek powder.
8. Cook in a low flame until the spices cook and leave oil. It takes 2 to 3 mins approximately.
9. Now add in the fried prawns. Adjust the spices and salt as needed Cook in a medium flame until the prawns are cooked.
10. Prawn pickle is now ready. Let it cool completely and then store it in containers.
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📖 Recipe
Prawn Pickle | Shrimp Pickle
Standard 1 cup measures 240 ml
Ingredients
- ½ kg Prawn
- ¼ tsp Turmeric powder
- ½ tsp Pepper powder
- ½ tsp Salt
- ½ cup Gingelly oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin seeds
- 2 spring Curry Leaves
- 2 tbsp ginger garlic paste
- 2 tsp Red Chilli powder
- 1 tbsp coriander pwoder
- 1 tsp Pepper powder
- ¼ tsp Fenugreek powder
- Salt to taste
Instructions
- Devein and clean the shrimps. Take the cleaned shrimps in a mixing bowl. To this add turmeric powder, Salt, and pepper powder.
- Combine everything and let it marinate for 30 mins.
- Heat a pan with ½ cup of gingelly oil. Once it's hot add in the marinated prawns and fry for 2 mins and then remove from the oil and set aside.
- In the same pan add in 1 tsp Mustard seeds and 1 tsp Cumin seeds and let it splutter.
- Next, add in 2 springs of curry leaves and let them splutter.
- And then add in 2 tbsp of ginger garlic paste and fry till the raw smell leaves.
- Next, add in the spice powders. Add 2 tsp of Red Chilli powder, 1 tbsp of Coriander leaves, 1 tsp of pepper powder, and ¼ tsp of Fenugreek powder.
- Cook in a low flame until the spices cook and leave oil. It takes 2 to 3 mins approximately.
- Now add in the fried prawns. Adjust the spices and salt as needed
- Cook in a medium flame until the prawns are cooked. Prawn pickle is now ready. Let it cool completely and then store it in containers.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
Susan says
Hi Sharmila, I made the pickle and it came out super. I have made it before never used coriander powder. Thank you.
Priya Khwairakpam says
Hi Sharmila I tried your prawn pickle recipe and my children loved it, I'll definitely try again however my pickle looked little dry but the flavors are awesome. Thank you for such amazing recipe.
Priya
sharmila kingsly says
Thanks a lot for trying !!