Saturday, 4 June 2016

Tak Jhal Chingri Macher Matha diye Achar (Prawn head pickled with Garlic, Green Chillies and Tamarind paste...)

Tak Jhal Chingri Macher Matha diye Achar (Prawn head pickled with Garlic, Green Chillies and Tamarind paste...)

Nothing can beat the taste of the prawn heads. It's juicy and is more tastier than the prawn flesh. Normally we fry it or make vegetable with it. But this time I came up with a different recipe and it's pickle again. The combination of tamarind and fresh green chillies and garlic makes it super tasty..... Try it. 

Ingredients
1 bowl Prawn heads cleaned, marinated in turmeric powder and salt, then fried
10 big Garlic cloves  cleaned and coarsely ground
10 Green Chillies coarsely ground
6 Green chillies chopped into big pieces
3 tbsp Tamarind paste
2 tbsp Sugar
1 tsp Cumin Coriander  powder
1/4 tsp Turmeric powder
Salt to taste
1/2 tsp Panch Phoran
2 Bay Leaves
1/4 cup Mustard oil

Method
Take a pan, add oil. Let it heat. Add bay leaves, panch phoran and green chillies chopped. Let the panch phoran crackle. Add the coarsely ground garlic and chillies. Sauté it for 2 minutes. Add the tamarind paste, salt, cumin - coriander powder, turmeric powder and sugar. Stir it and cook for 2 minutes. Add the prawn heads. Let it cook for 2 to 3 minutes. Cool it and store it in a dry glass container and refrigerate it. It will stay in the fridge for  2 months.