Chemmeen Achar - Kerala Style Prawns Pickle
Chemmeen Achar - Kerala Style Prawns Pickle

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, chemmeen achar - kerala style prawns pickle. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chemmeen Achar - Kerala Style Prawns Pickle is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Chemmeen Achar - Kerala Style Prawns Pickle is something that I’ve loved my whole life. They are fine and they look fantastic.

Kerala Style Prawn Pickle works very well for my working lunch at the office. It provides the touch of non-veg even without carrying a box full of non-veg with me. In India, two coastal regions are famous for the Prawn Pickle; Kerala for the Chemmeen Achar and Goa for the Prawn Balchao or Goanese.

To get started with this particular recipe, we have to first prepare a few components. You can cook chemmeen achar - kerala style prawns pickle using 22 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Chemmeen Achar - Kerala Style Prawns Pickle:
  1. Make ready 1 :- ( marinate and sun dry) Bowl
  2. Take 1/2 kg Shrimp / Chemmeen - ( fresh or cooked)
  3. Take 1 chili powder tea Kashmiri red - spoon
  4. Prepare pinch Turmeric powder - a large
  5. Take to taste Salt
  6. Prepare Oil for frying
  7. Prepare 2 :- Bowl
  8. Prepare 2 chili powder tea Red - spoon ( use as per your heat level)
  9. Take 1/4 Turmeric tea powder - spoon
  10. Get 2 Vinegar - table spoon
  11. Make ready 1/4 pepper tea Crushed - spoon ( optional)
  12. Prepare 3 :- Bowl
  13. Make ready 1 Mustard seeds tea - spoon
  14. Get 1/2 1/4 Fenugreek seeds tea tea - spoon or powder - spoon
  15. Take 8 cloves Garlic sliced - - 10
  16. Prepare 2 Ginger tea sliced - spoon
  17. Take 1 or 2 Green chili sliced -
  18. Make ready 2 - 3 Curry leaves - strings
  19. Take pinch kaayam Hing / - a large
  20. Get 2 Vinegar - table spoon ( optional)
  21. Prepare 2 or 3 Gingelly oil Nalenna / - table spoon
  22. Get to taste Salt

This Prawn pickle was made in a jiffy and not at all planned. While preparing for my Sunday Lunch Menu of sweet Malabari Khichdi, I need a perfect When I look into the shelf, I realized the prawn pickles sent by Pushpita have exhausted. So, I have to make this Kerala style Prawn Pickle to go. Chemmeen Achar Recipe - Konju Achar Recipe

Steps to make Chemmeen Achar - Kerala Style Prawns Pickle:
  1. 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.
  2. 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.
  3. 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)
  4. 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
  5. Grind all the ingredients in Bowl 2 to a fine paste. Sprinkle a table spoon of water if necessary.
  6. Heat some oil from the fried shrimp pan, or you can use nalenna / sesame oil for this step.
  7. Add mustard seeds,when they splutter add fenugreek seeds. (if using fenugreek powder use at the end of cooking)
  8. 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…..
  9. 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.
  10. When it is in room temperature add hing and 2 more table spoon of vinegar (optional) and mix well.
  11. My mom leave it on the stove top for a day and then transfer it into glass jars.
  12. Pour 2 or 3 table spoons of Nalenna/ Gingelly oil over it and keep outside for a day or two and then keep refrigerated.

Kerala Shrimp Pickle - Prawn Pickle Recipe. Kerala style prawns pickle or Chemmeen Achar… Making prawns pickle had been on my 'to cook' list for so long, finally I struck it off. I literally did a happy dance after making this pickle and a crazy dance after tasting the pickle. It turned out awesome and yes better than the store bought ones. This pickle also doesn't require any sunlight or much of the cooking process.

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