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Chemmeen Achar aka Kerala Style Prawn Pickle

%Debjanir Rannaghar Prawn Pickle

Kerala Chemmeen Achar aka Kerala Style Prawn Pickle is a spicy seafood Pickle from the southern coastal region of India.

Ingredients

Units Scale
  • 500g Small-Sized Prawn (De-shelled and deveined)

To marinate:

  • 1/2 Tsp Turmeric Powder
  • 2 Tsp Red Chili Powder (I have used Kashmiri Red Chili Powder)
  • 1/2 Tsp Salt
  • 1 Tbsp Sliced Garlic
  • 1 Tbsp Jullined Ginger

To Make the Pickle:

  • 75g Garlic Paste
  • 50g Ginger Paste
  • 10 Green Chilies
  • 20 Curry Leaves (optional)
  • 2/3 cup White Vinegar
  • 2 Tsp. Salt or to taste
  • 1 Tsp Sugar (optional)
  • 5 Tbsp Mustard Oil

To make the Spice Powder:

  • 1/2 Tsp Mustard Seed
  • 1/2 Tsp Fenugreek Seed
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Red Chili Powder
  • 1/2 Tsp Turmeric Powder

For Tempering:

  • 1/2 Tsp Mustard Seed
  • 1/2 Tsp Fenugreek Seed

Instructions

Marination of the Prawns:

  1. Use deshelled and deveined prawns while making the Prawn Pickle.
  2. Wash prawns thoroughly and marinate with Turmeric Powder, Red Chili Powder, and Salt.
  3. Add chopped Garlic and Julienned Ginger to the Prawn and lightly mix.
  4. Leave the marinated Prawns for 1 hour before making the Achar.

Spice Mix:

  1. Make a coarse powder of Mustard Seed, Fenugreek Seed, and Black Pepper and mix in Turmeric Powder and Red Chili Powder.

To Make the Pickle:

  1. Heat Oil in a Pan and fry the marinated prawns in low flame and fry.
  2. Keep aside the fried Prawns.
  3. Temper the oil remaining in the pan with Mustard Seed and Fenugreek Seed.
  4. When the seeds crackles add Curry Leaves and cook till those turn crisp.
  5. Add Ginger and Garlic Paste followed by chopped Green Chili.
  6. Cook in low flame till the raw aroma of ginger and garlic goes.
  7. Add 1 Tbsp. of the Spice, Powder prepared previously along with salt Chili Powder and Turmeric Powder.
  8. Mix properly and cook till oil comes out from the side of the mixture.
  9. Add Vinegar and 3 Tbsp. of water to the mixture and cook until the mixture starts boiling.
  10. Now add the sugar. This is completely optional however it balances the flavors.
  11. Now add Prawns and cook in low flame by covering the pan until the gravy thickens.
  12. Stir in between and adjust the spices if required.
  13. Cook until the pickle reaches desired consistency.
  14. Let the pickle cooled completely and store in an airtight container,
  15. It is better to store the Pickle container in the refrigerator.

Notes

Given it is a Pickle, the recipe calls for extra salt, sourness, and spices. However, you may adjust as per taste.
I use small size prawns to make the Achar. Instead of small sized ones, medium size can also be used.
You can substitute Prawns with Shrimp.
I prefer to use Mustard Oil to make the Prawn Pickle. You can use vegetable oil as well.
Sugar is completely optional and not used authentically. However, I prefer to add little sugar to balance the flavors.
The amount of oil can also be increased or decreased. I use 1 Tbsp. of Oil for each 100g of Prawns.

Nutrition

Keywords: Prawn Pickle Recipe, kerala Prawn Pickle recipe, Debjanir Rannaghar Pickle recipe, Indian Prawn recipe

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