Chemmeen Achar (Kerala-style Pickled Prawns)

Click on the image, above to submit to Pinterest.

Chemmeen Achar (Kerala-style Pickled Prawns)

Chemmeen Achar (Kerala-style Pickled Prawns) is a traditional Indian recipe (from Kerala) for a classic pickle of prawns marinated in vinegar, turmeric and salt that are fried in a spiced oil mix with chilli and garlic and packed into jars for storing. The full recipe is presented here and I hope you enjoy this classic Indian version of: Kerala-style Pickled Prawns (Chemmeen Achar).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Makes:

4 jars

Rating:

Tags : Chilli Recipes Spice Recipes British Recipes

Ingredients:

1kg medium prawns, peeled and de-veined
1 tbsp hot chilli powder
2 tbsp ginger, very finely sliced
1/2 tsp ground turmeric
1 tbsp mustard seeds
1/2 tsp ground fenugreek seeds
3 pinches asafoetida powder
1/2 tsp black peppercorns
2 sprigs of curry leaves
6 tbsp white wine vinegar
sea salt, to taste
oil for frying

Method:

Combine 1/2 tsp chilli powder, the turmeric, 3 tbsp vinegar and a little salt. Toss the prawns in this mix and set aside to marinate for 30 minutes. After this time, heat oil in a wok and shallow fry the prawns for about 4 minutes, or until cooked through. Drain off any excess oil and set aside.

Heat oil in a pan, and use to fry the asafoetida, mustard seeds, fenugreek, black pepper and curry leaves for about 1 minute. Add the sliced garlic, green chilli and the remaining chilli powder and fry until golden brown.

Now add the prawns, the remaining vinegar and salt (this dish should be a little saltier that normal dishes) and mix thoroughly. Add a little more oil, if needed (just enough to keep the prawns covered with vinaigrette).

Take off the heat and allow to cool then turn into jars and seal. This will keep or up to a month if sealed. Serve either chilled or warm, accompanied by boiled rice and yoghurt.