Introducing the tantalizing “Pickled Prawns” recipe – a culinary masterpiece that showcases the rich tapestry of Indian flavours. Imagine plump, medium-sized prawns bathed in a luscious blend of ginger-garlic paste, tangy lemon juice, and a pinch of salt. This marinade not only tenderizes the prawns but infuses them with a hint of zesty freshness.
The magic unfolds as these marinated prawns meet the hot embrace of mustard oil infused with onion seeds, mustard seeds, fenugreek seeds, and whole red chillies. The fragrant dance of spices fills the air as sliced onions sizzle to a perfect aroma. Tomatoes, green chillies, and a dash of coriander powder join the party, creating a symphony of colours and scents.
As the flavours meld, an enticing blend of red chilli, coriander, and cumin powders, along with the warmth of garam masala and turmeric, takes the stage. The prawns join the ensemble, stirring up a tantalizing visual as they turn tender and succulent. A final flourish of julienned ginger and freshly chopped green coriander adds vibrancy to this culinary masterpiece.
Pickled Prawns
Pickled Prawns
Ingredients
- 600 gms Prawns - 600 gms medium-sized, peeled
- 1/2 cup Ginger Garlic Paste - 1/2 cup
- Salt - to taste
- 3 tbsp Lemon Juice - 3 tbsp
- Mustard Oil - for frying
- 1/2 tsp Onion Seeds - ½ tsp
- 1/2 tsp Mustard Seeds - ½ tsp
- 1/2 tsp Fenugreek Seeds - ½ tsp
- 4 pcs Whole Red Chillies - 4
- Coriander Seeds - a pinch
- 3/4 cup Onions (sliced)
- 1/2 cup Tomatoes (chopped)
- 1 tsp Green Chillies (chopped)
- Coriander Powder (a pinch)
- Red Chilli Powder (to taste)
- 1/2 tsp Cumin Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Turmeric Powder
- 2 tsp Ginger (julienned)
- 5 tsp Green Coriander (chopped)
Instructions
- Mix half of the ginger garlic paste, salt, and lemon juice to create a marinade.
- Marinate prawns in this mixture for 30 minutes.
- Heat mustard oil in a kadai, add onion seeds, mustard seeds, fenugreek seeds, and whole red chillies. Sauté.
- Add sliced onions and sauté till transparent.
- Introduce tomatoes, green chillies, and half of the coriander powder. Sauté for 5-10 minutes.
- Sprinkle salt, red chilli, coriander and cumin powders, garam masala, and turmeric. Stir-fry for another 5-10 minutes.
- Add marinated prawns and stir-fry till cooked.
- Serve the Pickled Prawns, garnished with julienned ginger and freshly chopped green coriander.
Serving Size:Â 4 servings
Frequently Asked Questions (FAQs):
How spicy is this Pickled Prawns recipe?
The spice level is customizable. Adjust the red chilli powder and green chillies to suit your taste. If you enjoy bold flavours, this recipe is a must-try.
Can I use frozen prawns for this recipe?
Absolutely! Make sure to thaw and pat them dry before marinating. Fresh or frozen, the succulent taste will shine through.
What can I pair with Pickled Prawns for a complete meal?
Pair these Pickled Prawns with fragrant Basmati rice or warm naan for a delightful Indian feast. For a refreshing contrast, serve with cucumber and mint yoghurt raita.
Can I substitute mustard oil with a different oil?
While mustard oil adds a unique flavour, you can substitute it with a neutral oil like vegetable or sunflower oil. The taste will differ slightly, but the dish will still be delicious.
