#chemmeen achar #veenascurryworld
Authentic Kerala Dishes with my personal Touch 😍

Ingredients

Fresh Prawns-1 kg

Refined Oil-for frying

Curry leaves-4strings

Ginger-2tbsp(lengthwise)

Garlic cloves -30

Green Chilly-10(slits)

Chilly powder-2tbsp

Kashmiri chilly powder-1tbsp

Turmeric powder-one pinch

Asafoetida powder(kaayam)-1/2tsp

Fenugreek powder(uluva)-1/4tsp

Vinegar-1/2cup plus 4 tbsp

Lukewarm Water-1cup

Sesame Oil-3tbsp

For marination

Chilly Powder-1tbsp

Turmeric-1/8 tsp(very small amount)

Salt-to taste

Method

Remove the shell and devein the prawns.

Wash them properly using salt and vinegar .

Drain the prawns if u r using big prawns cut each prawns into small pieces.

Mix salt ,turmeric and chilly powder and rub into the prawns.

Keep aside this marinated prawns for half an hour.

Heat oil and fry the prawns.(fry 3/4th )

Don`t make it too crisp and hard.O therwise, it will become hard.

Keep that aside.

In the sesame oil deep fry ginger ,garlic,green chilly and curry leaves separately.

Mix both the chilly powders with 4 tbsp of vinegar and make a paste ..

Saute this chilly paste and the turmeric in the same oil we fried ginger .

Then add fenugreek powder and asafoetida powder.Then add prawns) fried ginger -garlic-green chilly -curry leaves and stir well.Then add half cup of vinegar and a cup of lukewarm water .

Add salt.Bring it to boil and continue cooking on low flame until the prawns are well coated with the masala(10 minute)

Check the salt .Add more if u needed.

When cool transfer this to an airtight container

Pour a tablespoon oil (the same oil we used to fry the prawns) on the top of the pickled prawn.Oil should be stand in the top of the pickle(we r doing like that to avoid fermentation). Allow it to rest for few days before having..

After few days u can keep it in refrigerator. Enjoy yummy prawns pickle with rice.