Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chemmeen achar - kerala style prawns pickle. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Chemmeen Achar - Kerala Style Prawns Pickle is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Chemmeen Achar - Kerala Style Prawns Pickle is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook chemmeen achar - kerala style prawns pickle using 22 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Chemmeen Achar - Kerala Style Prawns Pickle:
- Prepare 1 :- ( marinate and sun dry) Bowl
- Prepare 1/2 kg Shrimp / Chemmeen - ( fresh or cooked)
- Prepare 1 chili powder tea Kashmiri red - spoon
- Make ready pinch Turmeric powder - a large
- Make ready to taste Salt
- Take Oil for frying
- Take 2 :- Bowl
- Take 2 chili powder tea Red - spoon ( use as per your heat level)
- Prepare 1/4 Turmeric tea powder - spoon
- Make ready 2 Vinegar - table spoon
- Prepare 1/4 pepper tea Crushed - spoon ( optional)
- Take 3 :- Bowl
- Get 1 Mustard seeds tea - spoon
- Make ready 1/2 1/4 Fenugreek seeds tea tea - spoon or powder - spoon
- Prepare 8 cloves Garlic sliced - - 10
- Prepare 2 Ginger tea sliced - spoon
- Take 1 or 2 Green chili sliced -
- Take 2 - 3 Curry leaves - strings
- Take pinch kaayam Hing / - a large
- Prepare 2 Vinegar - table spoon ( optional)
- Prepare 2 or 3 Gingelly oil Nalenna / - table spoon
- Get 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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