Description
Kerala Chemmeen Achar aka Kerala Style Prawn Pickle is a spicy seafood Pickle from the southern coastal region of India.
Ingredients
- 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:
- Use deshelled and deveined prawns while making the Prawn Pickle.
- Wash prawns thoroughly and marinate with Turmeric Powder, Red Chili Powder, and Salt.
- Add chopped Garlic and Julienned Ginger to the Prawn and lightly mix.
- Leave the marinated Prawns for 1 hour before making the Achar.
Spice Mix:
- 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:
- Heat Oil in a Pan and fry the marinated prawns in low flame and fry.
- Keep aside the fried Prawns.
- Temper the oil remaining in the pan with Mustard Seed and Fenugreek Seed.
- When the seeds crackles add Curry Leaves and cook till those turn crisp.
- Add Ginger and Garlic Paste followed by chopped Green Chili.
- Cook in low flame till the raw aroma of ginger and garlic goes.
- Add 1 Tbsp. of the Spice, Powder prepared previously along with salt Chili Powder and Turmeric Powder.
- Mix properly and cook till oil comes out from the side of the mixture.
- Add Vinegar and 3 Tbsp. of water to the mixture and cook until the mixture starts boiling.
- Now add the sugar. This is completely optional however it balances the flavors.
- Now add Prawns and cook in low flame by covering the pan until the gravy thickens.
- Stir in between and adjust the spices if required.
- Cook until the pickle reaches desired consistency.
- Let the pickle cooled completely and store in an airtight container,
- 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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Pickle
- Method: cooking
- Cuisine: Indian
Nutrition
- Serving Size: 112g
- Calories: 165
- Sugar: 1.7g
- Sodium: 526mg
- Fat: 9.5g
- Saturated Fat: 1.3g
- Unsaturated Fat: 1.318 g
- Trans Fat: 0.015g
- Carbohydrates: 8.3g
- Fiber: 1.1g
- Protein: 10.8g
- Cholesterol: 122mg
Keywords: Prawn Pickle Recipe, kerala Prawn Pickle recipe, Debjanir Rannaghar Pickle recipe, Indian Prawn recipe