Kerala-Style Prawn Pickle (Chemmeen Achar)

Ingredients

• 500 g Prawns (cleaned and deveined)
• 0.5 tsp Turmeric powder
• 1 tsp Red chili powder (for marination)
• Salt (to taste)
• 0.25 cup Gingelly oil (sesame oil; for frying and tempering)
• 2 tbsp Ginger (finely chopped)
• 2 tbsp Garlic (finely chopped)
• 4 Green chilies (slit)
• 2 sprigs Curry leaves
• 2 tbsp Red chili powder (Kashmiri chili powder preferred for color)
• 0.25 tsp Fenugreek powder
• 0.25 tsp Asafoetida powder (hing)
• 0.25 cup Vinegar

Steps

1. 1

   Marinate the cleaned prawns with turmeric powder, 1 tsp of red chili powder, and salt. Let them sit for 15-20 minutes.

2. 2

   Heat the gingelly oil in a pan and fry the marinated prawns until cooked and slightly crispy. Remove the prawns from the oil and set aside.

3. 3

   In the same oil, add the finely chopped ginger, garlic, green chilies, and curry leaves. Sauté until the raw smell disappears and they turn slightly golden.

4. 4

   Lower the heat and add 2 tbsp of red chili powder, the fenugreek powder, and the asafoetida. Sauté for a few seconds, ensuring the spices do not burn.

5. 5

   Add the fried prawns back to the pan and mix well with the spice masala.

6. 6

   Pour in the vinegar and add more salt if needed. Bring to a gentle simmer.

7. 7

   Turn off the heat and let the pickle cool completely before transferring it to a clean, dry glass jar.

Notes

For the best flavor, let the pickle mature for at least 2-3 days before consuming. Always use a dry spoon when serving to extend its shelf life.

Nutrition per serving

• appetizer
• side dish
• seafood
• spicy
• Kerala cuisine
• Indian
• pickle