Royyala Pachadi Prawn Pickle 👌🏻👌🏻👌🏻😋😋

Prawns – 1 kg Dry red chillies – 100 g Coriander seeds – 50 g Cumin seeds – 25 g Mustard seeds – 25 g Fenugreek seeds – 5 g Garlic cloves – 100 g Red chilli powder – 100 g (adjust to taste) Turmeric powder – 2 tsp Salt – as required Oil – 300–400 ml Curry leaves – 2–3 sprigs Tamarind – 50 g (optional) 3. Prepare the spice powder: Dry-roast coriander seeds, cumin seeds, mustard seeds, and fenugreek seeds separately over low heat. Allow them to cool and grind into a fine powder. 4. Prepare the seasoning: Heat oil in another pan. Add mustard seeds, dry red chillies, curry leaves, and garlic. Fry until fragrant. 5. Add the spices: Reduce the heat and add red chilli powder and the prepared spice powder. Mix well without burning the spices. 6. Combine the prawns: Add the fried prawns to the masala and mix thoroughly until the spices coat the prawns evenly. 7. Cook the pickle: Cook over low heat for a few more minutes. Add tamarind extract if desired, and mix well. 8. Cool and store: Allow the pickle to cool, then transfer it to a clean, dry container.