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Jhinga Achar Achaar (Prawn Pickle) Recipe

Prawn pickle is a condiment from Goa. Prawns are pickled in mustard oil, vinegar and spices.

This is the simplest and a safer version of the recipe

Prawn is low acid needs proper acidification. It is high in protein and must be cooked before pickling

Acidification aspects

1. For initial acidification, use Lime juice but avoid any oil in the marinate. This prevents oil coat that could inhibit lime juice to be effective

2. Brown the Prawn in small amount of oil. Remove the brown Prawn and soak off as much oil as possible from the prawn.

3. Prepare preserve mix of spices and vinegar. Boil and cook browned prawn in this high acid mixture till tender.

4. Finally, we add the treated mustard oil to top off the pickle

Notes

1. Do not mince garlic. Cut it in half. This will make it easier to remove garlic from the marinated chicken and avoid fragments from getting lodged in the chicken rendering bitter taste when browned

2. Ginger is not chopped fine. Its cut into match sticks so that fragments don't get lodged in the chicken

Ingredients

Marinate

1. Fresh Prawns shelled and de-veined: 2 Pounds

Select large sized prawns about 16 prawns/pound or larger

2. Turmeric: ½ teaspoon

3. Sea-salt: 1 teaspoon

4. Lime juice: ¼ cup (Juice from 4 fresh Limes)

Par-cook Prawns

Mustard oil: ¼ cup

Pickle Medium

1. Mustard oil: ¼ cup

2. Fresh Ginger root: 2"x1" Peeled chopped

3. Minced Garlic Cloves: ¼ cup (one whole Garlic bulb)

4. Ground Hot Cayenne Pepper (Lal Mirch):: 1 Tablespoons

5 Cumin powder: 1 Tablespoon

6. Asafoetida powder: ½ teaspoon

7. Black Mustard seeds cracked: 2 teaspoon

8. Bay leaf: 2

9. Brown sugar: 1 Tablespoon

10. White vinegar (5%): 3 cups

Method

Marinate and dry

1. Wash and pat dry prawns.

2. Mix salt and Turmeric powder. Rub on prawns. Let prawns stand in salt mixture for 30 minutes.

3. Use paper towel to soak up as much water as possible. Scatter the prawns in a single layer in a glass baking tray

4. Preheat oven to 200º F for 25 minutes. Put the baking tray in the oven. Keep door ajar about 2" to 3". Bake for 45 minutes. Turn off heat. Wait one hour. The prawns should be dry.

Par-cook Prawns

1. Heat mustard oil to smoking point. Turn down heat. Stir fry marinated prawns till golden brown.

2. Remove prawns, Drain on paper towel. With Paper towel soak up as much oil as possible and discard it. Cool prawns to room temperature

Pickling medium

1. Mix al ingredients except oil garlic and ginger. Bring it to a boil

2. Add Prawns garlic and ginger. Turn down temperature. Simmer at 180º F for five minutes.

Vegetative bacteria, virus, yeast and molds must be destroyed by heating to 180º F

3. Turn off heat. Let it cool to room temperature

4. In a separate pan heat mustard oil to smoking point, Turn off heat Let it cool to room temperature. Add to pickle mixture

Acid prevents the growth of spores of deadly botulism bacteria.

Acidify pickle mixture before adding oil. Oil will coat the exemplar creating a barrier to acid and oxygen making it vulnerable to botulism bacteria.

Assemble and age

1.Transfer pre-cooked prawns to a sterilized jar

2. Close jar lid tight.

3. Age in refrigerator for 3 days

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