Prawns Pickle- Kerala Chemmeen Achar
Author: Thasneen
Recipe type: Side dish
Cuisine: Indian
- Oil- ½ cup (for frying prawns)
- Small Prawns- 80 (use fresh or frozen)
- Chili powder- 1 tsp
- Turmeric powder- ¼ tsp
- Ground pepper- ½ tsp
- Salt- ½ tsp
- 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
- Use small prawns, either fresh or frozen ones. If frozen, thaw them well before marinating. You could also use cooked frozen prawns.
- In a bowl, combine the prawns along with chili powder, turmeric powder, ground pepper and salt. Marinate for 15 minutes.
- Place a frying pan over medium heat, add oil enough for frying.
- Shallow or deep fry the prawns in 2 batches. Transfer the fried prawns onto a kitchen paper towel. Keep aside.
- In the same frying pan, use the leftover oil from frying prawns and add 3 tbsp gingellly oil or coconut or vegetable oil.
- Add the mustard seeds, let splutter.
- Add fenugreek seeds, saute for 3 seconds. Do not burn the seeds.
- Add ginger, garlic, green chilies and curry leaves; saute for a few minutes till they turn golden.
- Add Kashmiri chili powder, combine well.
- Add white vinegar, combine well and cook for 2 minutes.
- Add salt.
- Add the fried prawns, combine well and stir fry for 2 minutes.
- Remove the pan from the heat, keep covered and let it cool down.
- After it has cooled down, store in an air tight container.
- Allow it to rest for a day, pickle will be set well and tastes better the next day.
- 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
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/prawns-pickle-kerala-chemmeen-achar/
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