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.

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ParsiCuisine.com

Published Author of Parsi Cuisine Cookbooks on Amazon. Rita is a Parsi Zoroastrian, living in USA and cooking Parsi Foods and software development for this website. Rita has maintained this website since 1999. With roots from Ahmedabad, Navsari, Mumbai, Surat, India. Rita has created recipes that work in USA, UK, Australia and globally!