Thursday, June 06, 2013

Prawn Achari(Prawns in Pickled Masala)

When I talk about Achari, this has nothing to do with carpenters, sculptors or goldsmiths who are known as Acharis! This is a spicy tangy preparation with a pickle as base. Achar in Hindi means pickle and North Indian cuisine has Achari Ghost, Achari Murg and so on.

I came out with an idea of making something when it rains outside and the temperature has dropped down to a pleasant level, necessitating the consumption of hot and spicy dishes.

Prawn Pickle is available in the South but that's got a spicy tangy masala with vinegar as the preservative. Here, I have used the Spicy Raw Mango Chutney, which is also a kind of pickle that can be preserved in the fridge for a week or little more. Last week I had prepared this chutney and thought, why not make an instant prawn preparation with that!

So here it is, Prawn Achari, the spicy tangy treat for the monsoon season. All you have to do is add little salt and little oil while shallow frying the prawns and then use this chutney in calculated amount, add little water to make it slightly wet and infiltrate the prawns. Goes well with fish curry rice or just rice and rasam. You can also serve this as a starter.

Jumbo Prawns - 500Gms
Spicy Raw Mango Chutney - 4-5 Tsp
Coconut Oil - 2 Tsp
Salt - 1/2 Tsp or to taste
Water - QS

Shell, devein and wash prawns. Apply salt and keep aside for 15 mins.
Heat oil in a shallow pan.
Add the mango chutney and sprinkle water sufficient to make a wet masala.
Add the prawns and fry till the masala is well coated.
Cover and cook for 5-7 mins.
When the prawns have cooked and the masala is thick, switch off the flame.
Serve with onion slices and lemon wedge.


Anonymous said...

Which brand of raw mango pickle do you use or is it home made ?

Rajanikanth Shenoy, Kudpi said...

I have mentioned about the pickle used. It is home made.


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