Spicy pickled prawns (Achari jhinga)

Achari jhinga is a traditional dish originating from the northern parts of the country. Although there are many variations, it's usually made with a combination of prawns, red chili powder, ginger, garlic, tomatoes, onions, peppercorns, vinegar or lemon juice, oil, hot peppers, salt, sugar, and coriander.

The peppercorns, ginger-garlic paste, chili powder, and lemon juice are ground into a paste. The onions are sautéed in oil with tomatoes and the spice paste. The mixture is cooked until the oil clears, and the prawns are then added to the pan.

They're seasoned with salt and cooked until done, and then garnished with chopped coriander. Achari jhinga is often served as an appetizer with roti, paratha, phulka, or naan on the side.