Prawan Pickle (Jinga Achar) Recipe

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0:40 - 0:20

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daani from Karachi

Ingredients

2 pints prawns, shelled and de-veined 1 teaspoon chilli powder
1 teaspoon turmeric powder salt to taste
¼ pint (U.S. cup) salad oil 1 teaspoon cummin seeds
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon curry powder
5 cloves garlic
½ pint (U.S. I f cups) vinegar

Method

Roll the prawns in a little masala — made by mixing the chilli powder, salt and turmeric with a little vinegar. Heat some oil in a frying pan and fry the prawns well. Roast the curnmin, mustard and fenugreek seeds in an iron frying pan and then pound in a mortar to a fine powder. Place the powdered seeds in a deep saucepan on the stove, pour in the oil and, when it is warm, add the curry powder and garlic. Add prawns, vinegar and salt. Bring to the boil and then lower heat and simmer gently for a few minutes. Cool and bottle in an airtight jar.

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