Prawn Pickle

1/2 kg prawns
4 onions, finely chopped
1 tablespoon turmeric powder
2 tablespoons red chili powder
1/2 teaspoon asafetida powder
1 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1/2 cup tamarind pulp, thick juice (soak tamarind in water to extract juice)
1 cup oil
5-6 cloves garlic, chopped
1/2 cup fresh coriander leaves, packed,chopped
salt

De-scale and clean the prawns.
Grind the asafoetida, mustard seeds and fenugreek seeds in your grinder.
Marinate prawns with red chilli powder, tamarind juice, asafoetida-mustard-fenugreek seeds powder and keep aside for 20 minutes.
Pour a cup of oil in a frying pan.
Fry the onions and garlic in it till soft.
Add the marinated prawns and chopped corriander leaves.
Add salt to taste.
Cook for 5-10 minutes on low flame.
Serve with your favourite curry and rice accomanied with some sliced tomatoes

Thursday Magazine