PRAWN PICKLE

PRAWN PICKLE

Ingredients

200 grams dried prawns

2 tablespoons chillie powder

½ teaspoon turmeric powder

1 tablespoon chopped garlic

2 tablespoons salt

1 teaspoon powdered mustard seeds

1 teaspoon powdered fenugreek seeds

A few curry leaves

1 cup Refined Oil

1 cup vinegar

Wash the prawns well and leave to dry in the sun for one hour. Heat 2 tablespoons oil in a pan and fry the prawns till brown. Keep aside. In another pan heat the remaining oil till smoky. Add the curry leaves and chopped garlic and fry well. Now add the chillie powder, fenugreek seeds powder, mustard powder, salt and vinegar and fry for some time. Add the prawns and mix well. Simmer for 5 minutes then remove from heat. When the pickle is cold store in bottles and use when required.

SALT FISH PICKLE

A truly delicious and popular Anglo-Indian Pickle. Goes well with Pepper Water and Rice or Dal and Rice.

SALT FISH PICKLE
½ kg good salt fish cut into small bits
3 tablespoons chilly powder
½ teaspoon tumeric powder
1 teaspoon mustard powder
1 teaspoon cumin powder
¼ teaspoon nutmeg powder
1 tablespoon sliced ginger pieces
1 tablespoon sliced garlic pieces
2 tablespoons salt
1 cup Sesame oil (Til oil)
1 cup vinegar
1 teaspoon fenugreek seeds

Wash the salt fish well and leave to dry for some time. Smear the tumeric powder on the salt fish. Heat 2 tablespoons oil in a pan and fry the salt fish till golden brown. Keep aside. In another pan heat the remaining oil till smoky, then turn off the heat. Add all the other ingredients and the fried salt fish and mix well. Store in bottles when cold.

COOKING CLASSES IN BANGALORE BY BRIDGET WHITE-KUMAR

SIMPLE INDIAN DISHES AND ANGLO-INDIAN CUISINE

Bridget White Anglo-Indian Recipes

Bridget White Anglo-Indian Recipes

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