2 cups fresh prawns, skinless
100g oil
5 tbsp lemon juice
25g tamarind
5-6 garlic flakes
1 tsp mustard powder
1 tsp fenugreek (methi) powder
5 tsp salt
3 tsp red chili powder
1/2 tsp turmeric
For seasoning:
1 tsp mustard seeds
1/2 tsp fenugreek and cumin seeds each
2 tsp black and bengal gram each
4 red chilies
1 sprig curry leaves

Prawns Pickle

1. Wash the prawns, add salt and mix well. Keep aside for 5 minutes.
2. Heat 50g oil in a pan, fry the prawns until golden brown.
3. Mix tamarind water, chili, mustard and fenugreek powders, garlic flakes, lemon juice well and grind to a fine paste.
4. Heat the remaining oil in a pan, fry the seasoning seeds until light brown and remove from heat.
5. To this, add fried prawns and tamarind paste. Mix well.
6. Transfer it to a tight jar.
7. This pickle remains for 1-2 months.