Prawn Instant Pickle

Ingredients:

Prawns (deshelled and cleaned)
Onion	1 small
Tomatoes	2 big
Garlic	5 – 6 cloves
Ginger-garlic paste	½ tsp
Curry leaves	few
Red chilli powder	1 full tsp
Red chilli/coriander powder mix	3 tsp
Turmeric powder	1/8 tsp
Salt	2 tsp or more
Tamarind	small lime size
Oil	4 tbsp
Mustard	¼ tsp
Pickle powder	1 full tsp

Refer: Homemade Pickle Powder

Method:

1. Marinate Prawns with little salt and turmeric powder for 30 minutes. Chop onion and tomatoes into small pieces. Crush garlic into coarse. Soak tamarind in little water (just to immerse) for 10 minutes, squeeze and strain the water (it should be thick).
2. Heat a small kadai and add 1 tbsp of oil. Then add marinated prawns and saute in high flame till it become curve in shape. Do not over cook the prawns. It will become hard. (it will release some water while cooking). Keep the prawns along with released water aside.
3. Heat another kadai and pour 3 tbsp of oil. Once it becomes hot, add mustard and wait till it splutters. Now add onion and saute till light golden brown. Then add garlic, saute till colour changes. Then add tomatoes, ginger-garlic paste, red chilli powder, red chilli/coriander powder mix, turmeric and salt. Cook till it becomes soft and thick, adjusting the flame depending on the heat (do not burn). Now add tamarind water and curry leaves. Mix and cook for 2 more minutes. 
4. Now add sauted prawns along with water (released water) and mix well. Cover and cook for 5 minutes. Open the lid and check salt. If needed adjust the salt. Cook till it becomes thick and oil leaves the sides. If needed add little more oil.
5. Now add 1 full tsp of pickle powder and mix well. Wait for few seconds and switch off the flame. Prawn pickle is ready.

Tip:

• If you want extra flavour, add little more pickle powder. But do not add in excess. It will turn into bitter.
• Keep the prepared prawn pickle in room temperature for 8-10 hrs and then store in fridge. Can stay good for one week.
• Mix with plain rice or can serve as side dish.