Pickled Prawn Curry

Ok, so I’m stuck on prawns… but this *is* a nice curry. :) You’ll need:

  • 2 heaped cups Fried prawns
  • 20 dried chilies
  • 4 small onions
  • 4 tsp gingelly oil
  • 2 tsp cumin seed
  • 10 pods garlic
  • 20ml vinegar
  • curry leaves
  • salt
  • turmeric powder


  1. Clean and wash fresh prawns, de-vein.
  2. Rub well with turmeric, a little vinagar and salt.
  3. Fry till a crisp golden brown.
  4. Grind to a paste – chilies, cumin seed and garlic.
  5. Heat oil. Fry sliced onions. When nearly fried, add curry leaves and fry till onions are golden brown.
  6. Remove fried onions and curry leaves. Keep aside.
  7. Fry the ground paste. Pour in vinegar, add fried onions, curry leaves, prawns and salt to taste.
  8. Cover and simmer till the gravy dries and becomes thick.
  9. Remove from fire.

This curry lasts for a while and can be eaten as a pickle/condiment too.

– Sid

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.