Hi. Namaskar. How are you? Hope are all fine. Here all of us are good.
Today I am here with a simple and tasty recipe. Many have been asking for the recipe of Prawns Pickle
We get small prawns only from Kerala. Its very tasty when made of small prawns.
I had promised you that I would make it when I come here. I have kept my word. All of you try it out.
Many have been asking about Jan. He will reach next week. We shall enjoy once he comes
There is an article about us in this times Grihalakshmi. Article of Veenas curry world
Recipe of the prawns pickle is also published in it. Those who would like to buy the book may do so.
Lets see how to make our easy and tasty prawns pickle. Ok.
Now lets begin to make prawns pickle. I have taken 1kg prawns for it.
After buying the prawns, we cleaned it. Now after removing its shell, this may weigh just 3/4th kg.
I have removed the thread from the prawn too. I had shown in another video how to remove it.
In our Ammomas special prawn roast I have shown in detail how to clean prawns. So I am not showing it here
Now I have soaked it in little salt and vinegar for a while as usual. Washed it well after that.
I washed it many times and now its ready for use. Now lets marinate and keep this for 30mts.
After 30mts we shall fry this. For marinating, take a bowl.
Add 2tsp chilli powder and 1/4tsp turmeric powder.
Add half tsp salt to it. Mix all these well and add it to the prawns. Mix well and marinate
Keep it for 30mts after that. No need to add much of chilli powder in this. We will be adding later
For marination, 2tsp of chilli powder is enough. Now close and keep this aside for 30mts
Then we shall fry it. Now lets place a dish for frying the prawns.
I am using sunflower oil here to fry the prawns. I dont use coconut oil. If you want you can use.
Let the dish be dry. Once it becomes hot add oil. We shall fry in two batches
Always add the prawns once the oil is medium hot. This times Grihalakshmi has this recipe of ours.
An article about us is there in that. I shall show you. Once it had come in Vanitha.
To make prawns pickle, small prawns are the best. Thats why I had promised you that I shall show from Kerala.
I dont get small prawns  in Dubai much. If the prawns are big, cut it to 3-4 pieces and make the pickle
Only then it will taste good. The masala should reach all over. This size is the best for pickle. But, its hard to clean
Thats the only difficulty. But taste wise, small prawns pickle is the best.
Another thing is that this should not be fried too much. It will become rubbery otherwise. It will become hard.
After 10mts this can be taken from the oil. All say you shouldnt cook prawns for long. It will turn rubbery
Many said that when they made Ammumas special prawn roast. Either cook it for a while or long.
The middle time is what makes it rubbery. My prawn roast is never rubbery.
I cook it for a long time. Here I am taking it soon and not cooking it long. We will cook it later in vinegar also.
I have cooked this for 10mts. Now I am transferring it to another strainer.
If you dont have a strainer, place it on a kitchen tissue. Now let me fry the next batch.
Even if the salt is a bit less, its ok here. We will be adding salt when making the pickle.
You dont have to use lots of oil. Just little is enough to fry. Fry on medium flame always.
Fry it for 8-10mts and then transfer it to a strainer or tissue. You can do the masala in the same oil if you want
Or you can use new oil too. This oil will have the prawns flavour in it. So I am making in the same oil.
Its optional. You can do as you like. Now I am going to add 30 cloves of garlic we get here in Kerala.
In Dubai, 2 pods will be nough. Slice it like this and then roast it well on medium flame.
I am roasting them separately because the cooking time for ginger and garlic is different.
If you dont have time you can roast the ginger, garlic and green chillies together
I have time now so I am roasting them separately. Put them on the prawns after that. Do not over roast
The garlic you get here more flavour and has more medicinal value than the chinese garlic.
To make pickle, this garlic is the best. The garlic is done now. I roasted it on medium flame. Do not over fry it.
The raw smell of the garlic should go. You dont have to fry it too much.
The pickle will get spoilt if you add raw garlic. That is why we are roasting it for a while. Put it over the prawns
Even if garlic exceeds in quantity, its ok. It gives more taste. Ginger should not exceed in pickle.
Not only for pickle but for any. It will taste bitter if added more. At the same time garlic brings flavour
Garlic brings spice to the dish. Now lets add some ginger slices to the same oil. Just little will do.
Lets saute this also the same way. Once its ready we shall remove it from the oil.
Next I am adding 10 green chillies. You can adjust the chillies according the spice level.
I have taken 10. Sometimes 5 will be enough for you. Chillies should be felt to know the taste and flavour
Lets saute this also till the raw smell goes. Its almost done. Now lets add some curry leaves to this.
Saute it well till its done. I added some home grown curry leaves here. If they are big, chop and add.
Make sure to maintain the heat in medium flame. Now its done. Lets remove this and add it to the prawns
Now the 1st session is done. Lets mix all the fried items together and keep aside.
Now lets make our chilli powder and vinegar mix ready to make the pickle.
Lets keep this aside. now.
Now I am going to add 2tbsp chilli powder and 1tbsp kashmiri chilli powder
All these depends on your choice. I am adding the Kashmiri chilli powder for a good colour
You can add it or avoid it. Totally I have added 3tbsp chilli powder now. Add little turmeric powder now
Mix well. I have roasted and fenugreek and asafoetida powders separately. So not mixing it with this.
I will be adding it at the end. If they are not roasted, then add it along with this mix.
Now mix 3tbsp white vinegar to this and mix well. I dont use apple cidar vinegar for pickles.
Many ask me that. Adding 3tbsp or so just to mix the masala powders well.
You might need little more. It depends on the amount needed to mix the powders
We do this to avoid it gettng burnt when roasting it in oil. So mix it in vinegar or water and then saute it.
This is enough. I have added 4tbsp of vinegar here. Now lets hear a pan
Once it becomes hot, add gingelly oil. Since its a pickle I am using gingelly now. For frying I used sunflower oil
You can substitute it with oil or coconut oil. I am adding 2tbsp gingelly oil now.
I dont add mustard seeds or red chillies here. Some do it. If you want you can do. Do that first and do what I do
Now since I am not adding mustard seeds, I am add some red chilies. It shouldnt get roasted much.
Just 3 red chillies cut to pieces. Saute well on low flame till the colour changes.
Now add the masala paste to this and saute till the raw smell goes. You can add some fenugreek if wanted
But since I am adding its powder at the end, I am not adding those now. Adding little more curry leaves
Now add the masala paste to this. If the chilli is more in the beginning, then nothing can be done.
So check and then add more if needed. Dont add too much in the beginning itself
Keep sauting on low flame till the raw smell goes.
When you do it this way, you can saute it well. Otherwise we will always be scared if it will get burnt
Saute this for atleast 3mts. The raw taste of the chillies should go. Else the pickle wont taste good.
Now its 4pm. I can see children going home after school. Now its roasted well.
Add 1/2 glass vinegar first. We can taste and add more if needed.
I am adding 1/2tsp fenugreek powder. Its roasted and then powdered. Then 1/2tsp asafoetida powder
If its not roasted, then add it along with the powders like I mentioned before.
Now add all the fried items to this. Mix well. We havent added salt yet.
Next add hot water to this. Never add plain water to it. I add water to my pickle. Many dont do it.
I pour and I have not had any issues for my pickles so far. Adding 1/2 glass water and mix it well
Its on medium flame. If you want more gravy, add more water. If you want it semi thick, then this will do
Do as you like. Now adding salt to this. Add as per your taste.
My salt measurements might be different for your taste. I am addng little more water and then shall thicken it
Only then the masala will get absorbed into the prawns properly. Check the spice level now
If needed add some roasted chilli powder to it. Never add raw masalas to the pickle mix
Whichever ingredient it may be, roast the powders and add. Boil the vinegar, cool it and only then add.
If its water, boil and cool it and then add to the pickle mix. Never add raw masala, vinegar or water here
If you do it that way, the pickle will get spoilt soon. I have added 1tsp salt so far. Adding 1/2 glass water
So totally added 1glass water. Now cook this on medium flame for 10mts. Then off it and let to cool.
By then it will thicken and ready to use. Dont forget to taste at this stage.
Add vinegar, salt, spice or water if needed. Roast the powders before adding
Addng little more salt. Sourness is there?
Everybody thinks prawns pickle is difficult to make. Its very simple to do. Better to make with small prawns
Since its here, I could make with this. If its in Dubai, I dont get small ones like these.
You can buy big ones and then cut it to small pieces and do the rest as shown.
Now this has this much gravy. It will thicken as it cools. If you want more gravy, add more water
Some like it with more gravy. Then add more water. Some like it thick. I have added 1.5 glasses water here
Added 1/2 glass vinegar and 4tbsp vingear to the masala. All that depends on your personal choice.
After this cools down, we can transfer this to glass bottles. Usually it doesnt get spoil. They get over soon
So it doesnt stay long for 6 months or so. Jan is allergic to prawns. But pickle is ok for him. Vinegar is ok
He too eats it. We can give it to him when he comes. We shall give others too. Hope all will like it.
I always mention in all the pickle videos that the bottles have to be dry.
Use dry spoons in the bottles. All these tips help to keep the pickle safe from spoiling
People who are tensed can store the pickle in the fridge. It will not get spoilt at all
Once it has cooled down, we shall transfer it to bottles. Now it has cooled down. Thickened too.
All the pieces have absorbed the masala well. Lets fill it in bottles
Make sure the bottles are dry. It shouldnt have any water in it at all
I have taken small ceramic bottles. Fill in whichever you have. I have to give Kuttetan and all too.
Should give some to my Uncle too. Sharathettan tasted and liked it a lot.
I shall give him also some. How is it? Isnt it tasty?
Of course, its superb
Its come out very well. The ginger and garlic tastes so good in it.
For this these small prawns are the best. You dont get it there. There you get big prawns. It will taste sweet
I have put it in other bottles and we have this much left now. If the other one is also added, then a full bottle
All these get over very fast. I dont think it will last for 6 months or a year. Hope all liked it.
All of you do try it. If you liked the video, do like, share and subscribe if you havent.
See you with my next recipe. Thank you
Sitting here after my walk. Its very hot.
Its nice to sit here after sweating
Sitting on a chair under a tree
I heard many are missig me. I too miss all. I will be in Kerala in a few days
Then we shall have fun. Hope all of you will come for the get together at Trissur Casino from 3-6pm.
Its just a meet up like we had in Dubai. All can meet each other. We can know each other
Can take selfies. There wont be any formalities there.
Only personal interactions there. My parents, my family and myself will be there
You can speak to anyone as you like. So until we meet on Aug 4th, thank you.
