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We hope you got insight from reading it, now let’s go back to chemmeen achar - kerala style prawns pickle recipe. You can have chemmeen achar - kerala style prawns pickle using 22 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to cook Chemmeen Achar - Kerala Style Prawns Pickle:
- Prepare 1 :- ( marinate and sun dry) Bowl
- Get 1/2 kg Shrimp / Chemmeen - ( fresh or cooked)
- Get 1 chili powder tea Kashmiri red - spoon
- Prepare pinch Turmeric powder - a large
- You need to taste Salt
- Provide Oil for frying
- Take 2 :- Bowl
- Get 2 chili powder tea Red - spoon ( use as per your heat level)
- Provide 1/4 Turmeric tea powder - spoon
- You need 2 Vinegar - table spoon
- Take 1/4 pepper tea Crushed - spoon ( optional)
- You need 3 :- Bowl
- You need 1 Mustard seeds tea - spoon
- You need 1/2 1/4 Fenugreek seeds tea tea - spoon or powder - spoon
- You need 8 cloves Garlic sliced - - 10
- You need 2 Ginger tea sliced - spoon
- Provide 1 or 2 Green chili sliced -
- Prepare 2 - 3 Curry leaves - strings
- Take pinch kaayam Hing / - a large
- Use 2 Vinegar - table spoon ( optional)
- Use 2 or 3 Gingelly oil Nalenna / - table spoon
- You need to taste Salt
Steps to make Chemmeen Achar - Kerala Style Prawns Pickle:
- If using fresh shrimp, clean, devein it and wash it thoroughly. I used frozen cooked salad shrimp, so i just thawed it overnight in the fridge.
- Marinate it with all other ingredients in Bowl 1, arrange it on a tray or cookie sheet and leave it open in the sun for a day or two. I keep it from 10.00 am to 4.00 pm for nearly 2 days. Every evening take it inside,leave it on your counter top, covered or uncovered.
- So if you don't wanna wait till then, marinate the shrimp, keep it for some time and the fry it. (See notes @ the end to see other options)
- When your ready to make it, fry the shrimp in oil. You can either deep fry or shallow fry it.But i prefer deep frying for this. Drain on paper towels. Set aside
- Grind all the ingredients in Bowl 2 to a fine paste. Sprinkle a table spoon of water if necessary.
- Heat some oil from the fried shrimp pan, or you can use nalenna / sesame oil for this step.
- Add mustard seeds,when they splutter add fenugreek seeds. (if using fenugreek powder use at the end of cooking)
- Slide in chopped ginger, garlic,green chiles and curry leaves and fry for 3-4 minutes on medium flame till the raw smell disappears. Add the Bowl 2 - chili paste and mix well. Sprinkle 1/4 cup water and bring to boil…..
- Stir in the fried Prawns and combine well, Saute for 3-4 minutes, till it is heated through (add fenugreek powder if you are using it now) Give a salt check. Switch off the flame. Let it cool.
- When it is in room temperature add hing and 2 more table spoon of vinegar (optional) and mix well.
- My mom leave it on the stove top for a day and then transfer it into glass jars.
- Pour 2 or 3 table spoons of Nalenna/ Gingelly oil over it and keep outside for a day or two and then keep refrigerated.
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