Taste Time - Chemmeen Pickle Special 29-10-14 Recipe - 1 Chemmeen Achar Ingredients: For Marination : Shrimp/Prawns/Chemmeen : 1 lb /1/2 kg (fresh or forzen) Turmeric Powder : 1/4 tsp Red Chilly Powder : 1 tsp or to your spice level Salt to taste Oil : 1/4 cup or as needed for frying To Make Paste : Kashmiri Red Chilly Powder : 2 tsp or to your spice level Turmeric Powder : 1/4 tsp Vinegar : 2 tbsp For Sauteing : Ginger : 2 tbsp (finely sliced) Garlic : 2 tbsp (finely, sliced) Green Chillies : 3 (chopped) Mustard Seeds : 1 tsp Fenugreek Seeds : 1/4 tsp Asafetida /Hing /Kayam : a large pinch Curry Leaves : 2 sprig Vinegar : 2 tbsp or as required (optional) Gingelly Oil /Sesame Oil /Nallenna : 3 tbsp Salt to taste How to make Chemmeen Achar - Konju Achar | Kerala Shrimp Pickle - Prawn Pickle : 1. If using fresh shrimp, deshell, devein and wash well or if your using frozen then just thaw it and wash well. I have used frozen cooked one. 2. Marinate with all the ingredients listed above "For Marination' and arrange it on a tray or cookie sheet and leave it open in the sun for a 2 days. This step is optional or if you don't want the sun dried version then marinate and keep it for 1/2 - 1 hour in a refrigerator. (or) To expedite the process you can also opt to bake the marinated shrimp , till it is dry and browned and fried and omit the sun drying and frying part. 3.Then deep fry the shrimp until light brown. If your don't prefer deep frying , then shallow fry it. Drain the excess oil in the paper towel and keep it aside 4. Make a fine paste using the ingredients listed above 'To make a paste'. If needed sprinkle a spoon of water and set it aside. 5. Heat little oil from the fried shrimp pan , or use sesame oil /gingelly oil /nalenna. 6. Add the mustard seed, when it's starts spluttering, add fenugreek seeds, the curry leaves. 7. Add the garlic slices, ginger slices, chopped green chilles into it and reduce the fire over medium flame saute for couple of minutes till the raw smell goes. 8. Simmer the flame. Add the above mixed chilli paste and combine well. 9. Add 1/4 cup of water and bring to a boil, when the it turns to thick. 10. Add in the fried shrimp/prawns and mix well , Saute for couple of minutes. Adjust the salt and remove from the fire and allow to cool. 12. After 4 hrs, add asafetida /hing /kayam and vinegar; combine well in a such a way that vinegar has to get into all the part. 13. Transfer it in an air tight glass jar or container and pour couple of tablespoon gingelly/sesame oil/Nalenna and keep it in a room temperature for a weeks for the flavor to set in and then refrigerated it for further use. 14. Kerala style Shrimp /Prawn Pickle/Chemmeen/ Konju Achar is ready. 15. Serve and Enjoy with anything as you wish!! Pairs well with curd rice! Visit Our Site: http://www.asianetglobal.com Subscribe to Asianet Official YouTube Channel for more videos: http://www.youtube.com/subscription_center?add_user=asianetindia For Asianet News and Updates LIKE our Facebook Page: https://www.facebook.com/Asianet and follow us on Twitter: https://www.twitter.com/asianet

• published: 29 Oct 2014
• views: 301