14 December 2012,23:05 by
Ponmathi Srilekha.S

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Makes :
A large bottle

Preparation Time :
45 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Marinate the prawns with half the turmeric powder and salt and keep them in a cool place for half an hour.
  • Heat the oil in a non-stick pan and fry the prawns till they are golden and crisp. Remove from the oil and drain off the excess on an absorbent kitchen paper towel.
  • Grind the peppercorns, cumin, cinnamon with remaining turmeric powder, red chillies, cardamom, cloves and vinegar to a smooth paste.
  • Reheat the oil in the pan and throw in the curry leaves and when they crackle, add the garlic, ginger and chillies. Stir till they change colour and then add the ground paste.
  • Simmer to low flame for about 15-20 minutes, stirring occasionally to prevent the mix from sticking to the bottom and burning.
  • Pour half a cup of water into the mix and bring it to a boil. Drop in the prawns and sugar, simmer till the sauce coats the prawns.
  • Cool down and store in sterilized jars. Keep the pickle for a month in a cool place.


  • 1 kg Prawns, peeled and deveined
  • 150 ml Vinegar
  • 50 ml Cooking Oil
  • 2 teaspoon Turmeric powder
  • 25 grams Dried red chillies
  • 1 tablespoon Peppercorns
  • 1 tablespoon Cumin seeds
  • 1 tablespoon Sugar
  • 3-5 sticks Cinnamon
  • 9-10 pods Cardamom
  • 6-9 buds Cloves
  • 20 grams Chopped fresh chillies
  • 1 sprig Curry leaves
  • 20 grams Chopped garlic
  • 20 grams Chopped ginger
  • Salt to taste

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