Prawn Pickle

Prawns - 1 ½ Kg (med size)
Chilli powder - 2 ½ Tbsp
Turmeric powder - ¼ Tbsp
Garlic - 25-30 flakes
Green Chillies - 10 Nos
Ginger - 3 (1 inch pieces)
Fenugreek - 1 Tbsp
Mustard seeds - 2 Tbsp
Cumin seed - 1 Tbsp
Curry leaves - 25-30 leaves
Coconut Oil - As required to fry the prawn
Gingelly oil - As required
Vinegar - 40-50 ml
Water - 2 Cup
Salt - As required


Preparation of Prawn pickle:
Remove skull, tail and pelt of prawn and keep body only. Clean sufficient times to ensure the sand/dust is not remained. Heat a vessel and add 2 cups of water, 4-5 Tbsp vinegar, prawns, ½ Tbsp Chilli powder and a bit salt. Cook well up to edible. Put the cooked prawns on a strainer to drip off the water content. Heat a frying Pan and add little coconut oil, add some curry leaves and fry the prawns up to brown and a bit crispy. Let the oil drip off and keep aside.Make paste of Ginger,Garlic and Green chillies. Heat a Pan and fry up the paste using Gingelly oil on low flame up to brown and keep aside.Fry rest of the Chillie Powder and Turmeric Powder using Gingelly oil.Fry the fenugreek, mustard seeds and cumin seeds and slightly crush, but not to powder.Fry the curry leaves with oil to brown and keep aside.Mix all the above with fried prawns and put on heat. Pour the vinegar and add required salt. Gently stir the mix on low flame for 5 minutes to let the gravy thick. Put in to bottles after it turns cold. Heat a bit Gingelly oil and keep to cold. Pour this oil a little in to bottles as a layer on the top to avoid fungal infections. Keep for 2-3 days and can use.