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.