An excellent pickle can fully change a meal, and this Mangalorean Prawn Pickle proves it. This recipe brings collectively juicy prawns, roasted spices, and chillies in a finger-licking addictive punch.
If you like having a little bit one thing spicy on the facet of your meals, this Mangalorean Prawn Pickle goes to make you very pleased. It’s filled with the traditional slow-roasted kick that coastal dishes are identified for.
The flavours remind me of the identical consolation you get from dishes like our Prawn Curry. Plus this one additionally has that very same homely appeal with a easy mixture of prawns, chillies and spices cooked down until all the things smells superb. It’s straightforward to make, shops fantastically, and solely tastes higher with time.
Jump to part: Prawn Pickle
Ingredients for Prawn Pickle
- Prawns: Fresh, cleaned prawns work finest right here. They’re marinated earlier than to assist them agency up barely earlier than cooking.
- For the Masala Paste: Byadgi chillies (for color and flavour), cumin, black pepper, cloves, cinnamon, fenugreek seeds and turmeric. Everything is floor with vinegar for that tangy base.
- Aromatics: Sliced garlic, chopped ginger, inexperienced chillies and curry leaves add freshness and that signature South Indian aroma.
- Oils: Sesame oil for frying the prawns and roasting the masala, and a little bit coconut oil on the finish for an genuine coastal contact.
- Seasoning & Liquid: Salt and scorching water to carry the pickle collectively and assist it prepare dinner right down to the precise consistency.
Frequently Asked Questions
Mangalorean pickle has a deep flavour from Byadgi chillies, vinegar, and slow-roasted spices. It’s spicy, tangy, and has a wonderful pink color without having any meals colouring.
Yes, completely. Just thaw them fully and drain out each little bit of extra water. Pat them dry so the pickle doesn’t get watery.
Cook them on low warmth and solely till they flip opaque and evenly golden. Overcooking is the primary purpose prawns grow to be chewy.
It stays good for two–3 months within the fridge when saved in a clear, dry glass jar. Always use a dry spoon and keep away from introducing any moisture
Richa’s Top Tips
- Dry the prawns very well: Any further moisture makes the pickle watery and reduces its shelf life, so pat the prawns dry earlier than marinating.
- Fry the prawns on low warmth to assist them agency up with out turning rubbery. They ought to get evenly golden on the sides, not crisp.
- Roast the masala patiently: This is the place many of the flavour comes from. Keep the warmth low and roast till you see oil separating on the edges.
- Use vinegar, not water, for grinding: It offers the masala a easy texture and likewise helps protect the pickle.
- Always add scorching water on the finish: Cold water can scale back shelf life. Hot water blends into the masala higher and helps all the things come collectively.
Storage Tips
- Fridge: Store the prawn pickle in a clear, fully dry glass jar for as much as 2–3 months. The secret is holding moisture out, so at all times use a dry spoon when scooping.
- Room Temperature: Avoid holding the pickle out for lengthy, particularly in heat climate. After serving, pop it again into the fridge as quickly as you possibly can.
- Freezer: Not really useful. Freezing can change the feel of the prawns and have an effect on the flavour of the spices.
- Shelf-Life Booster Tip: Use scorching water within the recipe precisely as talked about, it helps the pickle last more and retains the masala easy.
Serving Ideas
An excellent prawn pickle can raise virtually something you pair it with. Here are some scrumptious methods to get pleasure from it: :
- With Rice: The traditional solution to get pleasure from spicy, tangy prawn pickle. Keep it easy and comforting.
- With Neer Dosa: Soft, delicate Neer Dosa balances the warmth fantastically.
- With Nadan Chicken Curry: Add a small spoonful on the facet of Nadan Kozhi Curry for distinction.
- With Parathas: Enjoy it with flaky Laccha Paratha and even easy chapatis.
- With Biryani: A tiny spoon of this pickle takes your Hyderabadi Veg Biryani to the subsequent stage.
- In Tiffin Boxes: Pairs nicely with lemon rice, upma, curd rice, or pongal whenever you need one thing fast and flavourful.
Customisation Ideas
- Add a coconut twist: Stir in a spoon of roasted coconut paste (simply evenly roast grated coconut until golden and grind with out water). It offers the pickle a coastal, almost-thokku model richness.
- Add warmth in layers: Instead of accelerating simply the pink chillies, add ½ teaspoon crushed black pepper in the direction of the top. Pepper warmth hits in another way and provides you that Mangalorean-style punch.
- Oil-cured model: After the pickle cools, high it with 2–3 further tablespoons of sesame oil. As it rests, the oil absorbs flavour and turns into a ready-to-drizzle “prawn chilli oil” for dosas and rice.
Whether you’re pairing it with a easy dal-chawal meal or including it to a festive thali, it brings prompt pleasure to the plate. If you do this at residence, don’t neglect to tag me on Instagram @my_foodstory I’d like to see how your batch seems!
Watch Prawn Pickle Recipe Video
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Take prawns in a bowl, add turmeric powder, salt and blend nicely. Set apart to marinate for half-hour.
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Add all elements for floor masala aside from vinegar to a mixer. Add ¼ cup of vinegar and begin grinding the spices. Add 2-3 tablespoons of vinegar at a time and grind to a easy paste. This technique of grinding ensures the graceful grinding of paste.
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Heat sesame oil in a kadai or pan, add the marinated prawns and fry them on low warmth for 5-6 minutes until the moisture evaporates and prawns get roasted on the sides to a golden brown. Remove from oil and put aside on a plate.
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Heat the identical kadai, add garlic, ginger and inexperienced chillies and saute for 1-2 minutes until they’re aromatic. Add 2 sprigs of curry leaves and saute for a number of seconds. Add the bottom paste, salt and roast on low for 10-12 minutes until the masala will get roasted and oil separates from the facet of the pan. While frying, if the masala sticks to the edges of the pan, scrape them out and add to the masala getting roasted. This will add extra flavour to the pickle.
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Add roasted prawns, combine nicely and prepare dinner for 2-3 minutes. Add scorching water, combine nicely, prepare dinner for 2-3 minutes, add the remaining 1 sprig of curry leaves and take off the warmth.
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Cool fully, retailer in an hermetic glass container and refrigerate.
- Make positive you utilize solely scorching water to extend its shelf life.
- Pickle stays good for 2-3 months within the fridge.
- Glass container is good as its saved for an extended interval.
Calories: 435kcal, Carbohydrates: 16g, Protein: 19g, Fat: 33g, Saturated Fat: 7g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Cholesterol: 158mg, Sodium: 2469mg, Potassium: 355mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1260IU, Vitamin C: 27mg, Calcium: 123mg, Iron: 3mg
This article was researched and written by Harita Odedra.
