Jhinga achar

Jhinga achar

Dried prawn pickle

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Am ka achar, see recipe for ingredients and method
see method for extra ingredients

Method

  1. This is a particularly delicious and popular Indian pickle which keeps well, Follow the recipe for am ka achar (mango pickle), substituting 1 kg dried shrimps or dried small prawns for the mangoes. If using prawns, soak them in a mild vinegar for 2 hours, then drain the vinegar and proceed to cook the recipe following the directions opposite. If possible, use birdseye chillies, which are very hot. It is not necessary to split or salt them. Increase the cooking time to 45 minutes.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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