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19 January 2015

Kerala Chemmeen Achar | Kerala Style Prawns Pickle

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Kerala Chemmeen Achar
pickle-prawns-kerala

kerala-style-prawn-pickle


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.


    kerala-shrimp-pickle

    4 comments:

    1. drooling...heavily...love this...

      ReplyDelete
    2. I love chewing garlic pods. I don't cut them or grind. But anything I do by myself before I cook anything it could be I search for your recipe. Thank you Maria. You are an inspiration...

      ReplyDelete
    3. Amazing recipe will be doing it again.

      ReplyDelete

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