Ingredients
1
kg (just over 2 pounds) king prawns
A thumb-sized piece of ginger
15-20
cloves of garlic (one large pod)
Directions
1.
Wash, shell and devein the prawns. Pat them dry with a paper towel.
2.
Mix salt to taste and the turmeric powder and rub into the prawns.
3.
Keep aside to marinate for an hour.
4.
Grind the red chillies, ginger, garlic and cumin seeds into a thick,
5.
smooth paste in a food processor by adding a little vinegar at a time.
6.
Heat 4 tbsps of oil on a medium flame and stir fry the prawns till golden.
7.
Drain on paper towels and allow to cool.
8.
Fry the spice paste you made earlier with 3 tbsps ofoil, till the oil beging
9.
to separate from the masala. Now add the remaining vinegar (season if necessary)
10.
and cook on a medium flame for 15 minutes more. Allow it to cool fully.
11.
Place the prawns in a glass pickling jar and pour the cool spice mix over them.
12.
Mix well and allow to 'rest' for a few days before eating.
New-York Restaurants
