Prawn Pickle: This superb prawn pickle recipe was given to me by Mila Pereira and is time tested. There is greater joy in sharing a recipe than taking it to your grave. Please send me your comments and queries.
Ingredients:
Prawns |
1.190 kg |
Kashmiri chillies |
20 pieces/ 65 gms |
Cumin seeds (jeera) |
½ spoon/ 2.2 gms |
Pepper |
16 pieces/ 0.6 gms (less than one gram) |
Cloves |
7 pieces/ 0.5 gms |
Cinnamon |
2 sticks/ 1 gm |
Garlic flakes |
7-8 pieces/ 14 gms |
Ginger |
1 piece/ 29 gms |
Little tamarind |
|
Turmeric |
3/4th spoon/ 2 gms |
Little sugar |
|
Vinegar |
Method:
Grind all in vinegar (except sugar). Fry ground masala in oil and add vinegar. Let the masala cook, then add fried prawns to it. Add a little sugar. Turn off the gas and let it cool. Bottle when cool Add a little hot oil over it to cover the prawns and so preserve it.
Extra note:
-
Marinate prawns with 3/4th turmeric and 1 teaspoon of salt and then fry it.
-
Take a small portion of the fried prawns and grind them and then add it to the cooked masala for extra taste.
The ready pickle
Fr. Warner D'Souza is a Catholic priest of the Archdiocese of Bombay. He has served in the parishes of St Michael's (Mahim), St Paul's (Dadar East), Our Lady of Mount Carmel, (Bandra), a ten year stint as priest-in-charge at St Jude Church (Malad East) and at present is the Parish Priest at St Stephen's Church (Cumballa Hill). He is also the Director of the Archdiocesan Heritage Museum and is the co-ordinator of the Committee for the Promotion and Preservation of the Artistic and Historic Patrimony of the Church.
