Prawns Pickle | Sungtacha Loncha - Mangalorean style Pickle

Prawns Pickle - Sungtacha Loncha - Mangalorean Catholic style
This is a prawn pickle that has a spicy and a tangy flavour. Usually, this pickle is prepared and kept for the rainy season when fresh fish is not available.

We Mangalorean ’s are experts at picking different types of vegetable (Raw mangoes, lime, Ivy gourds, bitter gourd,
carrots and even brinjals, meat(Beef) and (Fish), mackerels and kingfish), and this recipe for fresh prawn pickle is no exception.

The Prawn pickle needs to rest for a few days so all of the spices can mingle. It will keep for a long time in the refrigerator.
I usually served it with steamed boiled rice and dal. This delicious Indian recipe
served as a Pickles and Chutneys. You can have it with chappati and bread also.

List of ingredients

1 ½ kg cleansed & shelled prawns
2 tsp turmeric powder
Sale as per taste
35-40 red chillies (I have used a mix of both)
20-25 peppercorns
2 tsp cumin seeds
2 tsp turmeric powder
12-15 cloves
½ cup of vinegar
Curry leaves
6-8 green chillies
12-15 garlic pods
1´inch piece of ginger
Salt as per taste

For tadka
2 tsp mustard seeds
½ tsp Asafoetida
Oil as required