RAM’S FISH & PRAWN PICKLE RECIPE

RAM’S FISH & PRAWN PICKLE RECIPE
(While the real credit for this Original Recipe must go to one of my ancestors, my Mother ( Subhadra.. Picture below) and my sister ( Nandita) must get full credit for initially confusing me with two different recipes when I asked them both for the recipe. I thus used both and added some of my own ingredients too. I will shamelessly say that I have become quite popular at gatherings where the pickle becomes an instant hit – especially with friends who like watering holes!!
The only misnomer is that a pickle is defined as something that is to be preserved. The shrimps and fish, however, used in the pickles would have had far longer lives outside, rather than in the real-world-matrix of my pickle.

Thus read on for Ram’s Pickle……(Skilfully Adapted to West African taste buds!)
INGREDIENTS FISH / PRAWNS - 1 KG

MASALA PASTE(Spice Paste)
GINGER - 2 ½ “ PIECE (Ground to a paste)
GARLIC - 1 LARGE POD (Ground to a paste)
JEERA - 1 TBSP (Ground to a paste and mixed with the above two)

TADKA (Fried spice) GREEN CHILLIES - 6-10 (SLIT ALONG THE LENGTH)
MORE GARLIC - 2 PODS (PEELED & WHOLE)
KADIPATA - 2 SPRIGS. (Curry Leaves)

CHILLI POWDER - 3-4 TBSP (Depending on HEAT requirements)
HALDI(TURMERIC) - 2-3 TSP

DRY POWDERS (More spices) MUSTARD SEEDS - 1 TSP (Dry roasted and powdered)
METHI SEEDS - 1 TSP (Dry roasted and powdered)

SUGAR - 2 TSPS

OIL - 1 ½ CUPS
VINEGAR - 1 ½ CUPS
WHITE WINE - 1 BOTTLED ( CHILLED) or
BEERS - 3-4 PINTS ( Highly Chilled)

SALT - TO TASTE

PREPARTATION (about 45 minutes- 2 hours - depending on time spent on the cooks personal high calorie liquid consumption) Cut the fish into 1” cubes/pieces. Shell, Clean & De-vein the prawns. Smear the Fish/Prawns with Haldi and Salt and set aside for some time – 30 mts approx Pop open a bottle of white wine or a chilled beer.
Heat the Oil and Deep fry a handful of Fish/Prawns at a time till golden brown, drain and set aside. Make sure that the Wine / Beer remains cool all the time – you could either hold the glass against your forehead or take a few sips to ensure that it doesn’t run flat. When all the Fish / Prawns have been fried, splutter a little mustard with the green chillies, kadipata (Curry Leaves), and the whole garlic – And fry gently for some time (1minute). To prevent the spluttering to choke you, take a couple of large swigs of wine/beer. Refil the glass if necessary to ensure that the content of your glass remains cool. ( Hint - Never let Beer or Wine warm up!)
Now add the ground paste (ginger/garlic/jeera) and fry until the oil surfaces. Make sure that the beer/wine has not got any of the spluttering mustard in it. Add the Red Chilly powder with the Haldi and stir. Add the vinegar and after Two Minutes put in the fried Fish/Prawns, add a little salt and stir. Bottom your glass and re-fill.When the oil surfaces, turn off the fire, sprinkle the mustard/methi powder and sugar – let cool and store.

Use a few toothpicks to tuck in a few fish/prawn pieces and finish off your wine / beer.
Note – If the pickles are to be stored longer, deep fry the fish / prawn longer. If more gravy is required, increase the quantity of masala. If you are making more than 1 Kg double the quantity of ingredients proportionaly and triple the quantity of Wine or Beer.
If too many chillies are used, drink a Lassi and make sure enough cold water is readily available!!! Cheers & Enjoy your Prawn/Fish Pickles. NEVER DRIVE AND DRINK! Park the Car.