Prawns (Chemmen) Pickle Recipe

Ingredients:

• Fresh Prawns - 1 kg
• Coconut Oil - 3 cups

For marination
• Chilly Powder - 2 tsp
• Turmeric - 1/8 tsp (very small amount)
• Salt - to taste

For gravy
• Curry leaves - 4strings
• Ginger - 2 tsp (sliced lengthwise)
• Garlic - 10 nos (sliced lengthwise)
• Garlic pods - 5 nos
• Green Chilly (slits) - 10 nos
• Chilly powder - 1 1/2 tsp
• Kashmiri chilly powder - 2 tsp
• Turmeric powder - one pinch
• Asafoetida powder (kaayam) - one pinch
• Fenugreek powder (uluva) - 1/4tsp
• Vinegar - 1/2 cup
• Lukewarm Water - 1/2cup

Preparation:

1. Remove the shell and devein the prawns. Wash them properly using salt and vinegar.
2. Drain the prawns. Cut each prawns into 2 pieces.
3. Mix salt, turmeric and chilly powder and rub into the prawns.
4. Keep aside this marinated prawns for half an hour.
5. Heat oil and fry the prawns.
6. Don`t make it too crisp and hard. Otherwise it will become hard Keep that aside.
7. In the same oil deep fry ginger, garlic, green chilly and curry leaves separately.
8. Mix both the chilly powders with 3 tbsp of vinegar.
9. Heat 2tbsp of oil. Saute the chilly paste and the turmeric.
10. Then add fenugreek powder and asafoetida powder.
11. Then add prawns, garlic pods (7) fried ginger-garlic-green-chilly-curry leaves and stir well.
12. Then add half cup of vinegar and half cup of lukewarm water.
13. 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.
14. Add to it if u need more. When cool transfer this to a air tight bottle.
15. Pour a table spoon oil (the same oil we used to fry the prawns) on the top of the pickled prawn.
16. Keep it for some days and then use it.

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