Cuisine: Andhra Pradesh state of India
Ingredients:
Prawns (Cleaned and de-veined) – 1 kg
Garlic cloves – 1 cup
Chilli powder – 3 cups
Salt – ¾ cup
Coriander powder – 2 cups
Cloves – 40
Cinnamon – 20 pieces (1 inch each piece)
Lemon – 6
Oil – 4 cups
Method:
Grind the garlic into a fine paste. Grind cloves and cinnamon separately into a fine powder. Keep them aside. Take a vessel and put water. Add prawns and boil until they have become soft. Then separate the cooked prawns from the water and let all the moisture go. Then put 1 cup of oil in a kadai/pan and heat it. Deep fry the prawns in the oil till they curl up and become a little hard (They should not become very hard). Keep aside the fried prawns. Now add coriander powder to the same oil in which we have fried the prawns. Fry for 5-8 seconds. Then add garlic paste and fry until a nice aroma arises. Now add cinnamon powder and cloves powder. Mix and turn off the flame. Add fried prawns, salt, chili powder, and remaining oil. Mix well. Once the mixture cools, add lemon juice and mix. Store prawn pickle in a glass or ceramic jar.
Prawn pickle will stay for 3-4 months without refrigerating. If you refrigerate the pickle, it will stay for more than six months.