A good pickle can completely change a meal, and this Mangalorean Prawn Pickle proves it. This recipe brings together juicy prawns, roasted spices, and chillies in a finger-licking addictive punch.
If you love having a little something spicy on the side of your meals, this Mangalorean Prawn Pickle is going to make you very happy. It’s full of the classic slow-roasted kick that coastal dishes are known for.
The flavours remind me of the same comfort you get from dishes like our Prawn Curry. Plus this one also has that same homely charm with a simple mix of prawns, chillies and spices cooked down till everything smells amazing. It’s easy to make, stores beautifully, and only tastes better with time.
Jump to section: Prawn Pickle
Ingredients for Prawn Pickle
- Prawns: Fresh, cleaned prawns work best here. They’re marinated before to help them firm up slightly before cooking.
- For the Masala Paste: Byadgi chillies (for colour and flavour), cumin, black pepper, cloves, cinnamon, fenugreek seeds and turmeric. Everything is ground with vinegar for that tangy base.
- Aromatics: Sliced garlic, chopped ginger, green chillies and curry leaves add freshness and that signature South Indian aroma.
- Oils: Sesame oil for frying the prawns and roasting the masala, and a little coconut oil at the end for an authentic coastal touch.
- Seasoning & Liquid: Salt and hot water to bring the pickle together and help it cook down to the right consistency.
Frequently Asked Questions
Mangalorean pickle has a deep flavour from Byadgi chillies, vinegar, and slow-roasted spices. It’s spicy, tangy, and has a beautiful red colour without needing any food colouring.
Yes, absolutely. Just thaw them completely and drain out every bit of excess water. Pat them dry so the pickle doesn’t get watery.
Cook them on low heat and only until they turn opaque and lightly golden. Overcooking is the main reason prawns become chewy.
It stays good for 2–3 months in the fridge when stored in a clean, dry glass jar. Always use a dry spoon and avoid introducing any moisture
Richa’s Top Tips
- Dry the prawns really well: Any extra moisture makes the pickle watery and reduces its shelf life, so pat the prawns dry before marinating.
- Fry the prawns on low heat to help them firm up without turning rubbery. They should get lightly golden on the edges, not crisp.
- Roast the masala patiently: This is where most of the flavour comes from. Keep the heat low and roast until you see oil separating on the sides.
- Use vinegar, not water, for grinding: It gives the masala a smooth texture and also helps preserve the pickle.
- Always add hot water at the end: Cold water can reduce shelf life. Hot water blends into the masala better and helps everything come together.
Storage Tips
- Fridge: Store the prawn pickle in a clean, completely dry glass jar for up to 2–3 months. The key is keeping moisture out, so always use a dry spoon when scooping.
- Room Temperature: Avoid keeping the pickle out for long, especially in warm weather. After serving, pop it back into the fridge as soon as you can.
- Freezer: Not recommended. Freezing can change the texture of the prawns and affect the flavour of the spices.
- Shelf-Life Booster Tip: Use hot water in the recipe exactly as mentioned, it helps the pickle last longer and keeps the masala smooth.
Serving Ideas
A good prawn pickle can lift almost anything you pair it with. Here are some delicious ways to enjoy it: :
- With Rice: The classic way to enjoy spicy, tangy prawn pickle. Keep it simple and comforting.
- With Neer Dosa: Soft, delicate Neer Dosa balances the heat beautifully.
- With Nadan Chicken Curry: Add a small spoonful on the side of Nadan Kozhi Curry for contrast.
- With Parathas: Enjoy it with flaky Laccha Paratha or even simple chapatis.
- With Biryani: A tiny spoon of this pickle takes your Hyderabadi Veg Biryani to the next level.
- In Tiffin Boxes: Pairs well with lemon rice, upma, curd rice, or pongal when you want something quick and flavourful.
Customisation Ideas
- Add a coconut twist: Stir in a spoon of roasted coconut paste (just lightly roast grated coconut till golden and grind without water). It gives the pickle a coastal, almost-thokku style richness.
- Add heat in layers: Instead of increasing just the red chillies, add ½ teaspoon crushed black pepper towards the end. Pepper heat hits differently and gives you that Mangalorean-style punch.
- Oil-cured version: After the pickle cools, top it with 2–3 extra tablespoons of sesame oil. As it rests, the oil absorbs flavour and becomes a ready-to-drizzle “prawn chilli oil” for dosas and rice.
Whether you’re pairing it with a simple dal-chawal meal or adding it to a festive thali, it brings instant excitement to the plate. If you try this at home, don’t forget to tag me on Instagram @my_foodstory I’d love to see how your batch turns out!
Watch Prawn Pickle Recipe Video
Mangalorean Prawn Pickle
Ingredients
Marination
- 500 gms prawns
- 1 teaspoon turmeric powder
- 1 ½ teaspoons salt
ground masala
- 30 byadgi chillies
- 1 teaspoon cumin seeds jeera
- 1 teaspoon black pepper whole
- 6 cloves
- 1 inch dalchini
- 12 fenugreek seeds methi
- 1 teaspoon turmeric powder
- ¾ cup + 2 tablespoons vinegar
For pickle
- ½ cup sesame oil
- 20 garlic cloves sliced into 2
- 2 inches ginger chopped into ⅛ inch cubes
- 4 green chillies chopped into ⅛ inch long pieces
- 3 sprigs curry leaves divided
- 1 ¼ teaspoon salt
- ½ cup + 2 tablespoons hot water
- 1 tablespoon coconut oil
Instructions
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Take prawns in a bowl, add turmeric powder, salt and mix well. Set aside to marinate for 30 minutes.
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Add all ingredients for ground masala except for vinegar to a mixer. Add ¼ cup of vinegar and start grinding the spices. Add 2-3 tablespoons of vinegar at a time and grind to a smooth paste. This method of grinding ensures the smooth grinding of paste.
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Heat sesame oil in a kadai or pan, add the marinated prawns and fry them on low heat for 5-6 minutes till the moisture evaporates and prawns get roasted on the edges to a golden brown. Remove from oil and set aside on a plate.
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Heat the same kadai, add garlic, ginger and green chillies and saute for 1-2 minutes till they are fragrant. Add 2 sprigs of curry leaves and saute for a few seconds. Add the ground paste, salt and roast on low for 10-12 minutes till the masala gets roasted and oil separates from the side of the pan. While frying, if the masala sticks to the sides of the pan, scrape them out and add to the masala getting roasted. This will add more flavour to the pickle.
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Add roasted prawns, mix well and cook for 2-3 minutes. Add hot water, mix well, cook for 2-3 minutes, add the remaining 1 sprig of curry leaves and take off the heat.
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Cool completely, store in an airtight glass container and refrigerate.
Video
Notes
- Make sure you use only hot water to increase its shelf life.
- Pickle stays good for 2-3 months in the refrigerator.
- Glass container is ideal as its stored for a longer period.
Nutrition
This article was researched and written by Harita Odedra.
The post Mangalorean Prawn Pickle appeared first on My Food Story.
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