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Prawn Pickle / www.quichentell.com

Prawn Pickle

Quiche 'n' Tell
A tangy, lip-smacking, Indian prawn pickle.
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Resting time 5 d
Cuisine Indian


  • 500 g prawns, shelled, de-veined and cleaned
  • 10 cloves of garlic, peeled and cut into slivers
  • 1 tbsp ginger, minced
  • 15 fresh curry leaves, washed and dried
  • 7-8 tbsp gingelly oil
  • 4 tbsp white vinegar or apple cider vinegar
  • ½ tsp turmeric powder
  • 1 tsp white, granulated sugar
  • Salt

For the powdered masala (spice mix)

  • 1 tsp cumin seed
  • 1/2 tsp fenugreek seed (methi)
  • tbsp Kashmiri chilli powder
  • ½ tsp black peppercorn
  • 2 tsp black mustard seed


  • Lightly toast the whole spices for the masala in a dry pan for a minute. Cool and powder.
  • Drain the prawns of all the water, pat dry with kitchen towel and toss in 1/2 tsp each of salt and turmeric. Kepp aside for 10 minutes.
  • Place the prawns in a wide pan and cook on low heat. The prawns will start emitting water. Cook them gently till all the liquid has dried.
  • Heat a tbsp of gingelly oil in another pan and lightly fry the prawns for 3-4 minutes; they will change colour. Remove from the oil and set aside.
  • Add the remaining oil to the pan and toss in the ginger, garlic and curry leaves. Fry till golden (be careful not to burn the aromatics).
  • Keep the flame low and mix in the remaining ground masala, salt and vinegar. Bring to a gentle boil, add the prawns, stir well for 15-20 seconds and turn off the heat.
  • Allow the pickle to cool before spooning into a sterilised jar reserving some of the oil. Pour the oil on top to cover the pickle, close the jar tightly and refrigerate for 5-6 days before eating.
Keyword Pickle, prawns