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Saturday, 7 January 2017

Chemmeen Achar / Prawns Pickle


Ingredients:

1/2 kg prawns / chemmeen
1 1/2 tbsp ginger , thinly sliced
1 1/2 tbsp garlic, thinly sliced
1 sprig curry leaves
1 tbsp kashmiri chilli powder (or according to taste)
1/2 tsp turmeric powder
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 cup vinegar
1/4 cup boiled and cooled water (or as required)
salt to taste
gingelly oil as required

To grind coarsely:

2" piece ginger
7 large garlic cloves
4-6 green chillies

For Marination:

1 tsp chilli powder
1/4 tsp turmeric powder
salt to taste

Preparation:
  1. Clean and wash the prawns and marinate it with 1 tsp red chilli powder, 1/4 tsp turmeric powder and salt and keep it aside for 20 minutes.
  2. Coarsely grind 2 " piece ginger, 7 large garlic cloves and 4-6 green chillies together and keep it aside.
  3. In a bowl, mix together kashmiri chilli powder, turmeric powder and vinegar to form a smooth paste.
  4. Heat 3-4 tbsp gingelly oil in a pan and shallow fry the marinated prawns and keep it aside.
  5. In the same pan, add more oil (if required) and splutter mustard seeds. Add fenugreek seeds and saute for few seconds.
  6. Add sliced ginger, garlic and curry leaves and saute until the raw smell disappears.
  7. Then add the ground paste ( step 2) and saute until the raw smell disappears completely and cook over medium low flame for few minutes until oil starts to separate.
  8.  Add the masala paste ( step 3) and salt to this and cook over medium low flame until oil starts to separate.
  9. Then add the fried prawns and mix well. Add boiled and cooled water as required and bring this to a boil and cook for 1-2 minutes.
  10. Switch off the flame and allow it to cool completely and then store in an air tight glass container/ bottle...


Recipe adapted from here....

2 comments:

  1. This looks so good! Never tried many achars... though allergic to pickle, I would love to try this...

    ReplyDelete

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