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.

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  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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