Prawns Pickle- Kerala Chemmeen Achar
Prep time
Cook time
Total time
Recipe type: Side dish
Cuisine: Indian
  • Oil- ½ cup (for frying prawns)
For marinating prawns
  • Small Prawns- 80 (use fresh or frozen)
  • Chili powder- 1 tsp
  • Turmeric powder- ¼ tsp
  • Ground pepper- ½ tsp
  • Salt- ½ tsp
For making pickle
  • Oil- 3 tbsp (Gingelly oil or vegetable oil or coconut oil)
  • Mustard seeds- 1 tsp
  • Fenugreek seeds- ½ tsp
  • Ginger, chopped small- 3 tbsp
  • Garlic, sliced thin- 5 cloves
  • Green chilies, chopped- 2
  • Curry leaves- 2 sprigs
  • Kashmiri Chili powder- 1½ tbsp
  • Salt- ¾ tsp
  • White Vinegar- ½ cup
  1. Use small prawns, either fresh or frozen ones. If frozen, thaw them well before marinating. You could also use cooked frozen prawns.
  2. In a bowl, combine the prawns along with chili powder, turmeric powder, ground pepper and salt. Marinate for 15 minutes.
  3. Place a frying pan over medium heat, add oil enough for frying.
  4. Shallow or deep fry the prawns in 2 batches. Transfer the fried prawns onto a kitchen paper towel. Keep aside.
  5. In the same frying pan, use the leftover oil from frying prawns and add 3 tbsp gingellly oil or coconut or vegetable oil.
  6. Add the mustard seeds, let splutter.
  7. Add fenugreek seeds, saute for 3 seconds. Do not burn the seeds.
  8. Add ginger, garlic, green chilies and curry leaves; saute for a few minutes till they turn golden.
  9. Add Kashmiri chili powder, combine well.
  10. Add white vinegar, combine well and cook for 2 minutes.
  11. Add salt.
  12. Add the fried prawns, combine well and stir fry for 2 minutes.
  13. Remove the pan from the heat, keep covered and let it cool down.
  14. After it has cooled down, store in an air tight container.
  15. Allow it to rest for a day, pickle will be set well and tastes better the next day.
  16. However, it's so hard to wait till the next day, everyone will start to taste this right away. It never lasts more than a day in my house :D
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