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.