Hello and Welcome to Archana’s Rasoi! Fresh fish is not available all through the year and certain months fish isn’t available at all! Leaving us to wonder what to eat?! To end these woes, I’ll show you how-to make prawn pickle. This pickle lasts 15 days in the fridge and the aroma will keep tempting you for more! For the recipe, Achana’s Rasoi! The proportions of this pickle aren’t specific to how many it serves but it’s quantity. The ingredients required are: Oil, 1 cup prawns marinated in a coriander, garlic, green chilli paste, mix masala and salt. 1 cup pickle masala, salt to taste, juice of 1 lemon, 1/4 tsp asafoetida. To make the pickle, I will first fry the marinated prawns. To fry the prawns, heat some oil in a pan. Once the oil is hot, add the marinated prawns and fry. Remember, keep the prawns semi-cooked. Now that the prawns are ready, I am going to
heat a pan to make the masala. I am using 1/2 cup oil for 1 bowl of pickle masala. Once the oil is hot, add 1/4 tsp asafoetida, 1 cup pickle masala and bring the masala to a boil. Once the masala comes to a boil, turn off
the flame and add the fried prawns. That’s why I used less oil to fry the prawns, looking at the oil I have used for making the masala. Now I am adding little salt because the pickle masala already has salt in it. Turn on the gas once again. Bring the pickle to just one boil and turn off the flame. Once it cools, I will pour the juice of 1 lemon. Let it cool for a couple of minutes. Now that it has cooled, I will pour the juice of 1 lemon. Do not add the lemon juice without the pickle cooling down. Mix well. I can’t take it anymore. This prawn pickle is my favourite which goes best when eaten with dal and rice. So you’ll have immediately subscribed to India Food Network. There are many other seafood varieties that can be made the same way, but this time I
will not tell you, you’ll let me know through your feedback and keep watching Archana’s Rasoi!