Drunken Parsi Pickled Prawns.

Drunken Parsi Pickled Prawns.

by Rusi Sorabji


Pre-cooked but frozen and cleaned large prawns as available in  the super markets.

Kholahji nu Gor Kerri nay fruit nu achar.

Or DEEP nu Gor Keri no chundo

          (available in the Indian store)


Thaw the  frozen prawns, marinate with achar for an hour or more before serving with tooth-picks.

Once at a ZANC competition I tried thinning down the thickened Kholaji nu achar so that the prawns absorbed the masala through and through.

I used a small bottle of  Gin that I had got on the flight.  I won the first prize. Why because 5 of the six judges were men who liked the Ginni flavor.

The next time when I served this  as starters at home. The miniature bottle used was vodka.

You should try it, you’ll love it.

Let us know  if you do make it.

Now, let’s party! Join Fiesta Friday #269 by adding your link. Don’t forget to link your post to FiestaFriday.net and the co-hosts’ blogs, so we can feature you. Your co-hosts this week areMollie @ Frugal Hausfrau and Ai @ Ai Made It For You.

From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks    

5 thoughts on “Drunken Parsi Pickled Prawns.

  1. This has got to be a fun recipe! Congrats! Could something kind of like this be made with chutney and a little vinegar along with the gin/vodka? Just curious…


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