This Instant Prawns Pickle is a quick and flavorful recipe that brings together the tangy and spicy flavors of Indian pickles. It’s perfect for those who love seafood and want a quick fix for their cravings. The recipe is simple, and the pickle pairs beautifully with steamed rice, dal, neer dosa, or rice bhakri. The best part? It can be refrigerated and enjoyed for 3–4 days, making it a convenient option for busy days.
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Mix the prawns with turmeric, salt, and vinegar.
Let it marinate for 10 minutes.
Heat oil in a pan and add mustard seeds. Let them splutter.
Add crushed garlic, green chillies, and grated ginger. Sauté until lightly golden.
Add kashmiri red chilli powder, coriander powder, sugar, and coriander stems. Stir well.
Add water to prevent the masalas from burning and mix well.
Switch the flame to low and stir continuously to combine everything.
Add the marinated prawns and mix gently.
Adjust salt if needed and cook for 2–3 minutes until the oil slightly separates.
Switch off the flame and let it cool slightly. Garnish with coriander leaves.
Do not overcook the prawns to avoid a rubbery texture.
Ensure the oil lightly coats everything and the pickle is not dry.
Allow the pickle to rest for 20–30 minutes before serving for the flavors to settle.
Refrigerate the pickle and consume within 3–4 days.
How long can the prawns pickle be stored?
The pickle can be stored in the refrigerator for 3–4 days.
What can I serve with this pickle?
It pairs best with steamed rice, dal, neer dosa, or rice bhakri.
Can I use frozen prawns for this recipe?
Yes, you can use frozen prawns, but ensure they are properly thawed and cleaned before use.
What is the purpose of marinating the prawns?
Marination helps to infuse the prawns with flavor and tenderizes them slightly.
Can I adjust the spice level of the pickle?
Yes, you can adjust the quantity of green chillies and kashmiri red chilli powder to suit your spice preference.
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