Prawn pickle

Prawn pickle / Shrimp pickle

Ingredients:

Small prawns (Cleaned, peeled and de-veined) - 250 gms
Turmeric powder - 1 tsp
Salt - 1 tsp
Oil - 1/4 cup

Ginger finely chopped - 1 tbsp
Garlic finely chopped - 1 tbsp
Green chillies - 3, finely chopped
Curry leaves - a sprig
Chilly powder - 1 tsp
Kashmiri chilly powder - 1 tbsp
Vinegar - 3 tbsp + more if required
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp

Preparation:

1. Wash the prawns well and drain the water completely. Marinate the prawns along with turmeric powder and salt for atleast half an hour. Choose the smallest prawns available. The weight given above is after cleaning and peeling.
2. Heat oil in a pan and deep fry the prawns till they are golden and crisp. Drain and keep aside in a glass bowl.
3. In the same oil, add ginger, garlic, green chillies and fry till brown. Add curry leaves and fry it too. Turn off the stove and add chilly powders. Take care not to burn it. Transfer the contents immediately to the bowl of fried prawns.
4. Warm the vinegar and add it along with enough salt to the bowl and mix well.
5. Splutter mustard seeds in a tsp of oil and pour it to the bowl.
6. Dry roast fenugreek seeds and powder it. Add the powder to the bowl and combine well. Keep the pickle in the bowl for a day. If it gets very thick, boil about 1/4cup of water and combine with the pickle. The prawns absorb the liquid and pickle gets thicker.
7. Store in airtight glass jars after the pickle cools downs completely.

Use after 3-4 days...............

MANGO PICKLE

MANGO PICKLE

INGREDIENTS

1.            Raw mango ( Chopped)- 3 cups

2.            Kashmiri chili powder- 5 to 6 tbsp

3.            Turmeric powder-1 tsp

4.            Fenugreek powder-1/4 tsp

5.            Asafoetida powder-1/2 tsp

6.            Mustard seeds- 1 tsp

7.            Fenugreek seeds-1/2 tsp

8.            Kurryleaves- 2 sprigs

9.            Oil-3 to 4 tbsp

10.         Salt to taste

11.         Vinegar-1/8 cup

Method

·                     Combine together chopped mango,kashmiri chili powder,turmeric powder,asafoetida , fenugreek powder and salt to taste.Mix well and keep aside for 10 to 15 minutes.

·                     Heat oil in a pan and add mustard seeds and let it splutter,now add fenugreek seeds and curry leaves.Saute for a few seconds.

·                     Now reduce the flame to low and add the marinated chopped mango and cook for about 10 to 15 minutes,stirring well in between. ( or until the skin turns greenish brown,see above picture)

·                     Switch off the flame and allow it to cool completely.Add vinegar and mix well,adjust salt level if required.

·                     Transfer if to a glass jar  with a tight lid.Serve with rice.

Stir-Fried Tindora Recipe

Stir-Fried Tindora Recipe / Kovakka Mezhukkupuratti

Ingredients:

Kovakka / Tindora - 100 gms

Chilly powder - 1/2 tsp

Onions - 1 medium

Ginger garlic paste - 1 tsp

Curry leaves - 1 strand

Salt - to taste

Preparation

Cut kovakka in long slender pieces and boil in very little water with salt.

Heat oil, add mustard and saute the onions, also cut in long pieces. When it has turned golden brown, fry the ginger garlic paste in it. Then add the chilly powder and curry leaves and cook for another minute. Finally add the kovakka and stir till the pieces have turned golden.Then Serve hot as an accompaniment to rice.