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We hope you got benefit from reading it, now lets go back to chemmeen achar - kerala style prawns pickle recipe. To cook chemmeen achar - kerala style prawns pickle you only need 22 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to prepare Chemmeen Achar - Kerala Style Prawns Pickle:
- Use 1 of :- ( marinate and sun dry) Bowl.
- Prepare 1/2 kg of Shrimp / Chemmeen - ( fresh or cooked).
- Provide 1 of chili powder tea Kashmiri red - spoon.
- Take pinch of Turmeric powder - a large.
- You need to taste of Salt.
- Prepare of Oil for frying.
- Get 2 of :- Bowl.
- Provide 2 of chili powder tea Red - spoon ( use as per your heat level).
- Take 1/4 of Turmeric tea powder - spoon.
- You need 2 of Vinegar - table spoon.
- Use 1/4 of pepper tea Crushed - spoon ( optional).
- Prepare 3 of :- Bowl.
- Take 1 of Mustard seeds tea - spoon.
- Get 1/2 1/4 of Fenugreek seeds tea tea - spoon or powder - spoon.
- You need 8 cloves of Garlic sliced - - 10.
- Get 2 of Ginger tea sliced - spoon.
- Provide 1 or 2 of Green chili sliced -.
- Use 2 - 3 of Curry leaves - strings.
- Provide pinch of kaayam Hing / - a large.
- Get 2 of Vinegar - table spoon ( optional).
- Provide 2 or 3 of Gingelly oil Nalenna / - table spoon.
- Provide to taste of 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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