Ingredients:

• 250 grams of prawns (shrimp), cleaned and deveined
• 2 tablespoons of red chili powder
• 1/2 teaspoon of turmeric powder
• 2 teaspoons of mustard seeds
• 1/2 teaspoon of fenugreek seeds
• 1/4 cup of vinegar
• 1/4 cup of oil (preferably mustard oil)
• 1 teaspoon of salt, or to taste
• 5-6 garlic cloves, finely chopped
• 1-inch piece of ginger, finely chopped
• 2-3 green chilies, slit (adjust to your spice preference)
• 1/2 teaspoon of asafoetida (hing)
• Curry leaves (optional)

Instructions:

1. Marinate the prawns: In a mixing bowl, combine the cleaned prawns with red chili powder, turmeric powder, and salt. Mix well and let it sit for about 30 minutes.

2. Dry roast spices: Dry roast the mustard seeds and fenugreek seeds in a pan until they release their aroma and turn slightly brown. Then, grind them to a fine powder. This is the pickle masala.

3. Cook the prawns: Heat a pan and add a couple of tablespoons of oil. Add the marinated prawns and cook them until they turn pink and are cooked through. Remove them from the pan and set them aside.

4. Prepare the pickle mixture: In the same pan, add the remaining oil and heat it. Add asafoetida, garlic, ginger, and green chilies. Sauté until the garlic turns golden brown.

5. Add spice powder: Add the ground mustard and fenugreek powder (pickle masala) to the pan and cook for a minute, stirring constantly.

6. Add vinegar: Pour in the vinegar and bring the mixture to a boil. Allow it to simmer for a few minutes until the raw vinegar smell disappears.

7. Combine prawns: Now, add the cooked prawns to the pan and stir to coat them well with the pickle mixture. Let it cook together for a few more minutes.

8. Cool and store: Allow the prawn pickle to cool to room temperature. Transfer it to a sterilized glass jar, and make sure the prawns are completely submerged in the oil and spices. Seal the jar tightly.

9. Mature: The pickle needs some time to mature and develop its flavors. Store it in a cool, dark place for about a week before consuming. It can be stored for several months when properly sealed and refrigerated.

Enjoy your homemade prawn pickle as a spicy and tangy condiment with rice, roti, or any Indian meal. Adjust the spice level to your preference by adding more or fewer chilies.