Introduction:
Kerala, often referred to as "God's Own Country," is not just a haven for picturesque landscapes but also a treasure trove of culinary delights. One such gem in the rich tapestry of Kerala's cuisine is the mouthwatering Kerala Prawn Pickle, locally known as Chemmeen Pickle. This spicy and tangy preparation is a celebration of flavors, combining succulent prawns with a medley of aromatic spices. Join us on a culinary journey as we explore the recipe for this delectable dish that will surely tickle your taste buds.
Ingredients:
1. 500g fresh prawns, cleaned and deveined
2. 1 cup ginger-garlic paste
3. 2 cups sliced shallots (small onions)
4. 1 cup chopped green chilies (adjust according to spice preference)
5. 1 cup finely chopped tomatoes
6. 1/2 cup Kashmiri red chili powder (for color and mild heat)
7. 1/4 cup regular red chili powder (adjust according to spice preference)
8. 1 tablespoon fenugreek seeds
9. 1 tablespoon mustard seeds
10. 1 tablespoon turmeric powder
11. 1/2 cup vinegar
12. 1 cup gingelly oil (sesame oil)
13. Curry leaves for garnish
14. Salt to taste
Instructions:
1. Marination of Prawns:
- Clean and devein the prawns, then marinate them with turmeric powder and a pinch of salt. Let it sit for at least 15-20 minutes.
2. Roasting the Spices:
- Dry roast fenugreek seeds and mustard seeds separately until they release their aroma. Grind them into a fine powder.
3. Cooking the Prawns:
- Heat a generous amount of gingelly oil in a pan. Add the marinated prawns and cook until they turn opaque. Set aside.
4. Preparing the Pickle Masala:
- In the same pan, add more oil if needed. Sauté sliced shallots until golden brown. Add ginger-garlic paste and cook until the raw smell disappears.
- Add chopped green chilies and tomatoes, cooking until the tomatoes are soft.
5. Adding Spices:
- Lower the heat and add Kashmiri red chili powder, regular red chili powder, turmeric powder, and the ground fenugreek-mustard powder. Mix well.
6. Bringing it Together:
- Pour in the vinegar and cook until the mixture thickens. Add the cooked prawns and stir thoroughly to coat them with the masala.
7. Finishing Touches:
- Allow the pickle to simmer on low heat until the oil separates and floats on top. Garnish with curry leaves.
8. Cooling and Storing:
- Let the pickle cool to room temperature before transferring it to a sterilized, airtight glass jar. Allow it to mature for a day or two for the flavors to meld.
Conclusion:
Kerala Prawn Pickle is a culinary masterpiece that captures the essence of Kerala's vibrant and diverse cuisine. The combination of succulent prawns, aromatic spices, and the unique touch of Kerala's culinary traditions make this dish a true delicacy. Whether served as a side with rice or as a condiment to elevate your meals, this spicy prawn pickle is sure to leave a lasting impression on your palate. Embrace the culinary magic of Kerala with this authentic recipe and savor the symphony of flavors it brings to your table.
For Marinating and Cooking Prawns
- 250 grams small prawns (weight after cleaning)
- 2 teaspoon salt
- 1 teaspoon turmeric
- 1 tablespoon red chilli powder
- 1/4 cup vegetable oil
For the Pickle
- 60 grams ginger
- 60 grams garlic (weighed after peeling)
- 20 green chillies, chopped
- 1/4 cup vegetable oil
- 1/4 cup – 1/2 cup vinegar
Masala Powders
- 1 tablespoon Salt
- 1 teaspoon garam masala
- 1 tablespoon red chilli powder
- 2 tablespoon black pepper powder
- 2 teaspoon turmeric
Try SNL Prawn Pickle