Kerala Chemmeen Achar

Ingredientsfor 30 servings

• 1 kg Prawns preferably big
• 1 Dsp Curcuma
• 1 tsp Chilly powder
• Salt, to taste
• Coconut oil, to taste
• 5 - Green chillies
• 2 inch Ginger
• 2 - Curry leaves
• 2 tsp Pepper powder
• Cinnamon powder A pinch (Karugapatta)
• 3 - Garlic pods
• 1 - Vinegar

Preparation

1. Step 1

   Prawns should be cooked well with chilly powder, salt and curcuma in water and wait until the water evoporate completely.

2. Step 2

   I cannot specify the amount of water here, but usually it should be cooked for about 20 minutes or more. Water should not be drained, but it should evaporate completely in low heat.

3. Step 3

   Cut ginger into tiny pieces.

4. Step 4

   Heat little bit of coconut oil in a pan and fry chopped ginger until slight brown.

5. Step 5

   Add curry leaves and continue frying for a minute.

6. Step 6

   Add sliced green chillies to it and fry it. Keep this mix aside.

7. Step 7

   Add coconut oil in the same pan.

8. Step 8

   Fry the shrimps in it.

9. Step 9

   It shouldn`t be fried too long. The consistency of the shrimp should be like a rubber.

10. Step 10

    Once frying is done, add the pepper powder to it and give it a good stir.

11. Step 11

    Taste it and if the salt is low add adequate salt.

12. Step 12

    Add the fried mixture and mix thoroughly.

13. Step 13

    Transfer this to a dry bowl.

14. Step 14

    Add half or one glass of water to the pan and boil well and allow it to cool down.

15. Step 15

    Once this water is cold, add to the pickle and add the vinegar.

16. Step 16

    Pickle is ready :-).