Marinate the prawns with salt, 2 tsp chilli powder and two spoons of vinegar and refrigerate for 1 hour.

Dry roast fenugreek (methi) seeds, powder them and keep aside. Boil the vinegar and keep aside.

Heat oil in a thick bottomed deep pan. Deep fry the prawns and be sure to not overdo them.

In the same oil add the ginger cut into long thin strips.

Saute for a while, add garlic and saute for 2 minutes. Turn off the flame and add chilli powder till the mix turns cold.

Mix the fried prawns, salt and vinegar and wait till the mixture comes to room temperature.

Store in dry glass bottles.