Summer months are reminiscent of the time I spent with my mother helping her to make various pickles. We would go to Sasoon Dock, a wholesale fish market at Colaba, Mumbai, to get the freshest seafood at an economical price. I was always excited to accompany my mother knowing that in return, I would gain a wealth of knowledge from her. This pickle is very easy to prepare, incredibly delicious and finger licking good. Perfect for university students staying on or around campus, a taste of home away from home. One that our oldest son enjoyed when he was studying aviation. He would carry a jar to savour with his meal.
The prawns are seasoned with turmeric powder and salt. Lightly fried and then, simmered in a spicy paste on low heat until the oil floats on the top. Cooled, stored in an airtight, sterilized glass jar and allowed to mature for a week before consumption. Delectable and truly irresistible, a family favourite. With a perfect blend of sweet, sour and spice, it tickled our tastebuds. Served as an accompaniment to a rice dish for a satisfying bite.
The prawns are seasoned with turmeric powder and salt. Lightly fried and then, simmered in a spicy paste on low heat until the oil floats on the top. Cooled, stored in an airtight, sterilized glass jar and allowed to mature for a week before consumption. Delectable and truly irresistible, a family favourite. With a perfect blend of sweet, sour and spice, it tickled our tastebuds. Served as an accompaniment to a rice dish for a satisfying bite.
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Goan Fresh Prawn Pickle
(Yields 1625 grams)
Ingredients:
1 kg large prawns
1 teaspoon turmeric powder
1 teaspoon mustard seeds
8 sprigs of curry leaves
3 pods of garlic (60 grams each, peeled and cut into rounds)
1/2 cup cider vinegar (for rinsing blender jar)
1 and 1/2 cups oil
1 tablespoon sugar
salt
Grind to a fine paste with 2 and 1/2 cups apple cider vinegar
30 red dried Kashmiri chillies
1 teaspoon cumin seeds
1-inch ginger
1 heaped spoonful chopped garlic
20 whole black peppercorns
10 cloves
1 cinnamon stick roll (3-inch long, about 4 grams)
1/2 teaspoon turmeric powder
Method:
Shell, devein prawns, wash, pat dry and season with one teaspoon of turmeric powder and salt. Set aside to marinade for 15 to 30 minutes.
In a skillet, heat 2 tablespoons of oil and shallow fry prawns in 3 batches for a couple of minutes on both sides. No need to crisp them, just a light fry. Drain on absorbent paper towels and set aside. (Note: At the most, you will need 3 to 4 tablespoons of oil to fry the prawns.)
Heat the remaining oil in a thick wide-bottomed pan and add the mustard seeds. When they splutter, include the curry leaves. Once the leaves turn crisp, stir in the garlic and cook on medium flame until they start to change colour. Do not burn.
Stir in the ground spice paste and cook on low heat. Rinse the blender jar with 1/2 cup vinegar and add to the pan. Mix and cook stirring well until oil starts to separate. Then, incorporate the prawns and sugar. Simmer on low flame and cook for 10 minutes or until the oil floats to the surface. Check for seasoning and add salt.
Cool, store in an airtight sterilized glass jar ensuring that the prawns are covered with the spice mixture.
Refrigerate and let the pickle mature for a week before consumption.
Note:
(Yields 1625 grams)
Ingredients:
1 kg large prawns
1 teaspoon turmeric powder
1 teaspoon mustard seeds
8 sprigs of curry leaves
3 pods of garlic (60 grams each, peeled and cut into rounds)
1/2 cup cider vinegar (for rinsing blender jar)
1 and 1/2 cups oil
1 tablespoon sugar
salt
Grind to a fine paste with 2 and 1/2 cups apple cider vinegar
30 red dried Kashmiri chillies
1 teaspoon cumin seeds
1-inch ginger
1 heaped spoonful chopped garlic
20 whole black peppercorns
10 cloves
1 cinnamon stick roll (3-inch long, about 4 grams)
1/2 teaspoon turmeric powder
Method:
Shell, devein prawns, wash, pat dry and season with one teaspoon of turmeric powder and salt. Set aside to marinade for 15 to 30 minutes.
In a skillet, heat 2 tablespoons of oil and shallow fry prawns in 3 batches for a couple of minutes on both sides. No need to crisp them, just a light fry. Drain on absorbent paper towels and set aside. (Note: At the most, you will need 3 to 4 tablespoons of oil to fry the prawns.)
Heat the remaining oil in a thick wide-bottomed pan and add the mustard seeds. When they splutter, include the curry leaves. Once the leaves turn crisp, stir in the garlic and cook on medium flame until they start to change colour. Do not burn.
Stir in the ground spice paste and cook on low heat. Rinse the blender jar with 1/2 cup vinegar and add to the pan. Mix and cook stirring well until oil starts to separate. Then, incorporate the prawns and sugar. Simmer on low flame and cook for 10 minutes or until the oil floats to the surface. Check for seasoning and add salt.
Cool, store in an airtight sterilized glass jar ensuring that the prawns are covered with the spice mixture.
Refrigerate and let the pickle mature for a week before consumption.
Note:
- Adjust spice (chillies) and sour (vinegar), as desired.
- For Goan Fresh Prawn Balchão recipe, Prawn Molho, Kingfish Molho and other Seafood Pickle recipes, click here.
