n  nn n n Wash, shell and devein the prawns. Pat dry. You need small prawns for this pickle recipe. First marinate the prawns with salt, turmeric powder and 1 tbsp red chili powder . Keep marinated  for 10 to 15 minutes .n n Heat 1 tbsp oil in a non stick skillet , add mustard seeds, when it starts to sputter, add fenugreek seeds, whole black pepper, asafoetida,  fry till the fenugreek seeds change its color to dark brown . Keep aside and let cool. Once it attains room temp., blend the spices together in a blender.n n In the same skillet, heat 1 tbsp oil and fry the prawns till golden brown on both the sides , next add the spice mix, 1 tbsp red chili powder and cook for another minute.n n Lastly add the tamarind pulp and cook till you get a gravy of thicker consistency .n n Enjoy this freshly made pickle with boiled rice and any other curry of your choice. I even enjoyed this dish with chapati and vegetable curry :-) .n nnnn