Prawn pickle, whether it’s eaten with dal and rice, spread on hot toast, or enjoyed with crispy dosas and fluffy uttapams – everyone has their favourite way of relishing this tangy seafood treat. I’ve always had store-bought prawn pickle, but this time the abundance of prawns sold by my fish lady inspired me to make my own. Eating homemade pickle is like eating vegetables from one’s kitchen garden, it’s a…
