Menu

Chemmeen Pickle (Prawn Pickle)

Quite a few of my readers have been asking for the recipe of Prawn Pickle. So here comes the recipe 🙂

Chemmeen Pickle (Prawn Pickle)

Chemmeen Pickle (Prawn Pickle)

Quite a few of my readers have been asking for the recipe of Prawn Pickle. So here comes the recipe 🙂 Chemmeen Pickle (Prawn Pickle)

Ingredients
  

  • 400 gms Prawns
  • 2 teaspoons Kashmiri Chilli powder
  • 1/2 teaspoon Turmeric powder
  • to taste Salt

For the Masala

  • 1 - 1/2 tablespoons Ginger paste
  • 1 - 1/2 tablespoons Garlic paste
  • 2 tablespoons Kashmiri Chilli powder
  • 1 teaspoon Turmeric powder
  • 1/4 teaspoon Fenugreek powder
  • 1 - 2 sprigs Curry leaves
  • 1 teaspoons Mustard seeds
  • 1/4 cup Vinegar - (or a little more)

Instructions
 

  • Marinate the prawns with chilli powder, turmeric powder and salt and keep aside for at least 15 minutes.
  • Mix the chilli powder, turmeric powder and fenugreek powder with a little bit water to form a smooth paste. Keep aside.
  • Heat oil. Deep fry the prawns in batches till brown in colour. Drain and keep aside.
  • In the remaining oil, put in the mustard seeds. When they start to splutter, add the curry leaves, ginger- garlic pastes.
  • When the raw smell goes, add the chilli paste. Stir well till oil separates.
  • Add the fried prawns and mix well.
  • Add the vinegar
  • Check and adjust the seasoning. Once it starts to boil, switch off.
  • If you want pickle with gravy, add some boiled and cooled water into it and mix well.
  • Allow to cool completely before transferring to an airtight container.
  • You can store in a refrigerator for longer duration.

%d bloggers like this: