Ingredients:

• 20-25 – Small Prawns
• 1 tbsp – Mustard Seeds
• 1 tsp – Fenugreek seeds
• 15-20 – whole Black Peppercorns
• 1/2 tsp – asafetida or Hing
• 1 tsp – Turmeric powder
• 2-3 tbsp – Kashmiri Red Chilli powder (adjust to taste)
• 1/2 cup – Tamarind pulp
• Salt to taste
• 2 tbsp – oil

Method:

1. Wash, shell and devein the prawns. Pat dry.
2. Marinate the prawns in salt, turmeric powder and 1 tbsp red chilli powder for 10 to 15 minutes.
3. Heat 1 tbsp oil in a non-stick skillet, and add mustard seeds. When it starts to splutter, add fenugreek seeds, whole black pepper and asafoetida.
4. Fry till the fenugreek seeds turn dark brown.
5. Keep aside to cool.
6. Once it attains room temperature, blend the spices together in a blender.
7. In the same skillet, heat 1 tbsp oil and fry the prawns till golden brown on both sides.
8. Add the spice mix, 1 tbsp red chilli powder and cook for another minute.
9. Add the tamarind pulp and cook till you get a gravy of thicker consistency .
10. Enjoy this freshly made pickle with boiled rice and any other curry of your choice.
11. Recipe Courtesy: http://www.onlyfishrecipes.com/