Kerala Chemmeen Achar | Kerala Style Prawns Pickle

Kerala Chemmeen Achar

Kerala style spicy Prawn pickle.
Prep Time: 30 minutes
Cooking Time: 20 minutes
Makes: 1 cup
Recipe source:Amma
Ingredients:

1. Chemmeen/Prawns- 500 gms
2. Mustard seeds – 1/2 tsp
3. Fenugreek seeds – 1/4 tsp
4. Ginger,juliennes – 1.5 tbsp
5. Garlic,sliced – 1.5 tbsp
6. Curry leaves – 1 sprig
7. Kashmiri chili powder – 1 tbsp( or according to taste)
8. Turmeric powder – 1/2 tsp
9. Vinegar- 1/4 cup
10. Boiled and cooled water – 1/4 cup or as required
11. Salt – to taste
12. Oil – as required(gingelly oil or coconut oil,see notes)

For Marination:

1. Red chili powder- 1 tsp
2. Turmeric powder – 1/4 tsp
3. Salt- to taste

For masala paste:

1. Ginger- 2″ piece
2. Garlic- 7 to 8 large cloves
3. Green chilies – 4 to 6( or according to taste)

Instructions:

• Coarsely grind together all the ingredients listed under ‘ For masala paste’.Keep aside until required.
  
• Wash and clean the prawns.Marinate the prawns with the ingredients listed under ‘ for marination’.Keep aside for 15 to 20 minutes.Heat oil in a pan and shallow fry the prawns,turning once in between.
  
• Once it is done,drain and keep aside until required.
  
• Add more oil ( if required) to the same pan,add mustard seeds and let it splutter.Next add fenugreek seeds and saute for few seconds.
  
• Add ginger,garlic and curry leaves , saute until  raw smell disappears.
  
• Now add the prepared ginger-garlic-green chili paste , saute until raw smell leaves completely.
  
• Cook over medium low flame for few more minutes until oil starts to separate.In a bowl ,mix together kashmiri chili powder,turmeric powder and vinegar to form a smooth paste.Add this masala paste to the pan. Add salt to taste.
  
• Cook over medium low flame for few minutes ,until oil starts to separate.Next add the fried prawns and mix well.
  
• Add boiled and cooled water as required.Bring this to a boil .Cook for 1 or 2 minutes.Switch off the stove and allow this to cool completely before transferring to an airtight-glass jar.
  

NOTES

• I used coconut oil to fry the prawns and gingelly oil to prepare the gravy.
• Always use clean and dry spoon to take the pickle.
• You can store the pickle at room temperature for upto 1 week.Refrigerate if you want to keep it for long.
• For best results,keep the pickle undisturbed for 1 or 2 days for the flavor to develop.
• To avoid  spoilage,you may pour 1 or 2 tbsp boiled and cooled gingelly oil over the pickle.
• Adjust the quantity of green chilies and  chili powder , according to your taste.