Goan prawn pickle

CATEGORY: Indian, Pickle
SOURCE Aimama and Sanomausi (Grandma and Aunt) This is a recipe that I got from Sanomausi, my aunt in Baltimore. It originated in India from my grandmother. It is a popular pickle or relish that lasts for a year once bottled and can be used with breads, rices and other dishes.
Small prawns (korean grocery store) - small 25-30 count
1 and 1/2 cup garlic paste
1/4 cup ginger paste
1 cup red chilli powder
1 tsp jeera (cumin) powder
1 tsp mustard powder
1 tsp methi powder
2 tsp haldi(turmeric) powder
2 tsp whole black pepper
curry leaves
10 green chillies
2 cups sugar
3tsp salt
1/2 bottle vinegar
1/2 bottle oil

Deep fry prawns and set aside
In a pan, heat some oil; add curry leaves, ginger, garlic
Add rest of masalsa and fry; Add prawns. Add vinegar, sugar paste an boil for 10 minutes.
Completly cool and bottle.


  1. Hi,just wondering whether I can use fresh prawns and how to make vinegar sugar paste. Can u please elaborate the recipe.

  2. Hi, can u tell me the amount of prawns to be used as the recipe says small prawns from korean grocery store!!
    Can u post a detailed recipe.
    Thanks !!

  3. So sorry -- I would use around 25 small shrimp. If you want to bottle and use as a relish or pickle, estimate based on the size of your bottle.

  4. Are you serious about adding 1 cup of red chilly powder in 25 small prawns ?!

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