Prawns Pickle Recipe Andhra Style
Prawns Pickle Recipe Andhra Style is one of the nutritional and tasty South Indian pickles which are made traditionally with technical skills acquired from generations. Learn how to make Prawns Pickle Recipe with step by step image instructions along with a video.
Choosing the right prawns plays important role in our recipe. They should not be small or big they should be in medium size. We need to remove the shell and its veins clean them properly.
Pickling technique may vary from place to place but Andhra Style will make you immersed with its flavour. The only thing is to wait for a week so that it absorbs the flavours of the spices. Homemade pickles taste great as we do not add any kind of preservatives.
Prawns pickle recipe tastes great when accompanied with hot steamed rice. Andhra people love to eat this recipe accompanied with dal recipes as this tastes spicy.
Tips to make perfect prawns pickle recipe:
- Boiling prawns and removing excess oil will not only remove excess water in it but also makes it a bit soft.
- To remove any kind of infections we need to clean them with little turmeric and saltwater.
- Adding hot water to tamarind makes it soft in a short time and when boiled we can remove its pulp easily.
- Whatever the ingredient we add we should make sure that it’s moisture free so we boil tamarind and then extract its pulp.
- Adding the right oil to a variety of pickles will enhance its flavour. So adding groundnut oil will enhance its flavour.
- If you want a reddish colour pickle then we can substitute red chilli powder with Kashmiri red chilli powder.
- Oil plays important role in increasing shelf life if oil floats over the pickle then there is less chance of getting spoiled.
- Always store the pickle in a moisture free vessel so that it doesn’t get spoiled.
- If we want our pickle to last for a long time then we need to refrigerate.
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Prawns Pickle Recipe Andhra Style
Prawns Pickle Recipe Andhra Style is one of the nutritional and tasty South Indian pickles which are made traditionally with technical skills acquired from generations.
Ingredients
- Prawns – ½ cup
- Tamarind – 250 gms.
- Water – 250 ml.
- Crystal salt – 1 cup
- Fenugreek seeds – ½ tbsp.
- Cloves – 1 tbsp.
- Cinnamon sticks – 1 tbsp.
- Groundnut oil – 750 ml.
- Ginger garlic paste – 1 cup
- Red chilli powder – 1 ½ cups
- Salt – as per your taste
Instructions
- Soak tamarind with hot water so boil water and pour hot water over tamarind so that tamarind soaks fast and put crystal salt over it.
- Clean prawns with water and put them in a vessel and cook for a while with the lid covered.
- Transfer tamarind along with water into another large vessel and boil for a while. Once tamarind pulp starts boiling off the flame and keep it aside to cool.
- Simultaneously mix prawns so that they are semi-cooked.
- Off the flame and drain water released when cooked, keep aside till all water is separated.
- Let’s prepare spice powder, put fenugreek seeds, cinnamon sticks and cloves in a pan and dry roast for a while on low flame.
- Transfer to another plate and let these spices cool.
- Choosing the right oil to make a pickle makes it unique so heat groundnut oil to deep fry.
- While oil is being heated, put roasted spices in a blender and make a fine powder.
- Put dry prawns in oil and deep fry on medium flame till they turn a golden brown colour.
- Remove from oil and transfer to another plate. Once cooled, check prawns whether they are cooked or not, if they are hard then they are cooked or else cook further to remove their moisture.
- Once tamarind is cooled, extract pulp out of it and keep aside.
- In the remaining oil, fry ginger garlic paste till its raw flavour is cooked and turns its colour to golden brown colour.
- Extract tamarind pulp and transfer to another bowl. Keep aside.
- Let’s mix all ingredients, sprinkle spice powder, a portion of tamarind pulp (if pickle needs sourer then add later), red chilli powder and oil.
- Mix all ingredients and taste sample pickle if you feel it needs salt or tamarind pulp add as per your taste and add a little more oil.
Recipe Video
How to make prawns pickle recipe:
1. Boil water in a vessel. Meanwhile, put tamarind in a bowl and pour hot water over tamarind. Put 1 cup crystal salt in it.
2. Put cleaned prawns in a vessel and cook for a while with lid covered.
3. Pour soaked tamarind in a large vessel and boil. Once cooked, remove from flame and keep aside to cool.
4. Once prawns are semi-cooked, remove them from flame and drain excess water released from prawns.
5. Roast fenugreek seeds, cloves and cinnamon sticks on low flame and transfer to another plate. Let them cool.
6. Heat groundnut oil in a frying pan as this oil elevates the flavour of our pickle.
7. Meanwhile grind above roasted spices in a mixer grinder to a fine powder.
8. Once all water is drained from prawns put them in hot oil and deep fry till they turn a golden brown colour. Drain excess oil and transfer it to another plate.
9. When cooled, if you check prawns they need to be hard or else there is still moisture in it which may ruin our pickle in the later period.
10. Once tamarind pulp is cooled, squeeze them to extract the pulp. Transfer pulp into another bowl and keep aside.
11. Put ginger garlic paste in the remaining oil and cook for a while till it turns golden brown colour and transfers this mix over fried prawns only once it’s cooled.
12. Add spice powder, red chilli powder, the portion of tamarind pulp (do not put all pulp) and oil.
13. Mix all ingredients and check the taste of the prawns pickle if needed add an adequate quantity of salt and oil and mix well.
