Prawn Pickle

The Prawns: Clean, define, wash and pat dry.

The Marination: Mix red chilies, turmeric and salt with half each of the ginger and garlic pastes, rub the prawns with this marinade. Keep aside for 30 minutes.

The onions: Peel, wash and grate.

The preserve: In a stainless steel handi, dissolve jaggery in vinegar.

Heat oil in a karhai to a smoking point, reduce to medium heat and deep fry the marinated prawns for 2 minutes.

Remove prawns and strain the oil.

Heat the strained oil in a separate darhai, add black cardamom, green cardamom, bay leaves, kalonji and fenugreek seeds, sauté over medium heat for 30 seconds, add onions and fry until golden brown.

Then add the remaining ginger and garlic pastes, stir for 2 minutes, add the remaining spices, stir for a minutes, add the preserve, bring to boil, then cook over high heat for 2-3 minutes.

Now add the fried prawns and cook for 2-3 minutes.

Remove and cool.

Maturing: Transfer the contents of the karhai to a sterilized earthenware or glass jar.

Secure muslin around the opening of the jar and keep in the sun or a warm place for 2 days.

Remove the muslin and cover with a lid.

Consume within 60 days.