Drunken Parsi Pickled Prawns.

by Rusi Sorabji

INGREDIENTS.

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)

METHOD

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.

Parsi Cuisine

Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. In 1999 this website was established ! Over time, millions of people have visited the ParsiCuisine.com site, YouTube.com/parsicuisine channel and other social media in search of Parsi and Indian recipes. Cookbooks are published and printed in USA and available on Amazon worldwide. Thanks for visiting. http://www.ParsiCuisine.com