Encurtido de langostinos y gambas

Ingredientes

• 1 kg Boneless king Fish / prawns
• To marinate
• 2 tsp Kashmiri chilly powder
• 1/2 tsp Turmeric powder
• Salt
• 1 tbsp Ginger sliced
• 1 tbsp Garlic sliced
• 1 tsp Green chilly chopped
• Curry leaves
• 1 tbsp Ginger garlic paste
• 2 tbsp Kashmiri chilly powder
• 1/2 tsp Turmeric powder
• Salt
• 1 tsp Mustard seed
• 1 tsp Fenugreek seed (uluva)
• 1/2 - 1 cup Vinegar
• Oil
• 1/2 - 3/4 cup Water (boiled & cooled)

Preparación

1. 1

   Marinate the cleaned fish/prawns with Kashmiri chilli powder (2 tsp), Turmeric powder (1/2 tsp) and salt and keep for half an hour. Heat oil in a pan & fry the fish/prawns. Keep it aside.

2. 2

   Heat oil in another pan and add mustard & fenugreek seeds. When it crackles add ginger sliced, garlic sliced and green chilly chopped & curry leaves and fry till it becomes brown. Keep it aside. Add ginger garlic paste to the same pan & fry it till it becomes brown. Add chilly powder, turmeric powder and salt. Fry the masala till its done and the oil starts appearing.

3. 3

   Add 3-4 tbsp of water. Mix well and after a minute add fried fish/prawns, fried ginger & garlic slices & chopped green chilly & vinegar. Let it boil.

4. 4

   If you want more gravy, add 3-4 tbsp water. Boil it for 5 more minutes. Do a taste check and add more salt & vinegar, if required. Remove from fire & let it cool completely.

5. 5

   Store it in airtight container and pour the remaining fried oil over the top of the pickle.