Now this was one of the first edibles Manju and I ever ‘sold’!
This is a delicious fresh pickle. You may choose to finish it the day you make it or leave it in your fridge for a month picking out tiny portions to savour on the side with simple varan bhaat for those days when you feel too lazy to cook an elaborate meal and yet feel like something चमचमीत!
The recipe like all PP recipes is fairly simple and straightforward! Doesn’t take more than 15-20 minutes once all your ingredients are sorted… This recipe should result into 200-220 gms of pickle or a fill a small sized jam jar.
Medium sized White Prawns – 30 nos
Garlic paste – 1/2 cup (around 100gms garlic pods crushed to a paste)
Haldi – 1 teaspoon
Kashmiri red chilli powder- 1 heaped teaspoon
Parbhi Methkut – 1 heaped teaspoon
This is a tricky one to find – not really available at a store and is made just by those few families which cater to most Pathare Prabhu households. Refer to the packet at the top right corner of this pic.
If you don’t have this, you may use any commercially available Maharashtrian style mango pickle masala (popular brands are Bedekar and केप्र)
Oil – around 1/2 to 3/4 cup (it’s a pickle after all… )
Lemon juice – squeeze out if 1 and 1/2 nimbus
Sat to taste
Deshell and devein the Prawns and rinse gently in water one single time (or scrub the hell out of them and hold under running water till you lose all the precious flavour)
Remove on an absorbent paper and pat away excess moisture.
collect the prawns in a bowl, season them with a little salt and all the haldi. Set aside for 5 minutes.
Heat oil in a kadai. Once hot, slide in the prawns and fry them till cooked. Use individual preference to gauge when you want to stop cooking these. If you want to preserve your pickle (longest I’ve kept in a refrigerator is for a month) longer, fry the prawns for a longer time… You could bring them to a point where they turn out crisp and devoid of moisture – these will take the masala longer to steep into the prawn and means it can be had only after resting it a couple of days.
If consuming immediately, fry only to the point that they’re completely cooked and the prawns are ready to go into your masala.
Set aside the fried prawns and in the same kadai, add all the crushed garlic. Cook the paste till that raw garlic smell is gone, taking care that the mix doesn’t brown.
Turn off the flame and add the powdered masala and add back the fried prawns.
Adjust the seasoning and cool the pickle completely.
Squeeze in the lime juice and mix well. Your pickle is ready to eat.