Prawn Pickle Recipe – Authentic Kerala Style with Kashmiri Chili

Last Updated on 2 months by Neha Deshmukh

Prawn Pickle Recipe – Authentic Kerala Style with Kashmiri Chili

Hey everyone! If you’ve ever been to Kerala, you know pickles are a huge deal. They’re not just a side dish; they’re practically a way of life! This prawn pickle (Chemmeen Achar, as we call it back home) is a family favorite, and I’m so excited to finally share my version with you. It’s a little bit spicy, a little bit tangy, and completely addictive. I first made this for a family gathering and it disappeared within minutes – a sure sign of a winner!

Why You’ll Love This Recipe

This Kerala-style prawn pickle is bursting with flavour. The combination of the bright red Kashmiri chili, the earthy turmeric, and the tangy vinegar is just chef’s kiss. It’s perfect with rice, roti, or even just a simple bowl of yogurt. Plus, it keeps for ages, so you can enjoy that homemade goodness whenever you crave it. Trust me, once you try this, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to make this delicious prawn pickle:

• 1 kg Boneless king Fish / prawns
• 2 tsp Kashmiri chilly powder
• 0.5 tsp Turmeric powder
• Salt to taste
• 1 tbsp Ginger sliced
• 1 tbsp Garlic sliced
• 1 tsp Green chilly chopped
• A handful of Curry leaves
• 1 tbsp Ginger garlic paste
• 2 tbsp Kashmiri chilly powder
• 0.5 tsp Turmeric powder
• 1 tsp Mustard seed
• 1 tsp Fenugreek seed (uluva)
• 0.5-1 cup Vinegar
• Oil as needed
• 0.5-0.75 cup Water (boiled & cooled)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Kashmiri Chili Powder: This is key for that beautiful red colour and mild heat. Don’t skimp on this one! It’s different from regular chili powder – it’s more about colour and flavour than intense spice.
• Fenugreek Seeds (Uluva): These little seeds have a slightly bitter, maple-like flavour that adds so much depth. You can find them at most Indian grocery stores. If you can’t find them, a tiny pinch of dried methi leaves can work in a pinch, but it won’t be quite the same.
• Vinegar: Traditionally, we use coconut vinegar in Kerala, which has a lovely mild tang. But any good quality vinegar will do – apple cider vinegar, white vinegar, or even malt vinegar work well. My grandmother always swore by using homemade vinegar, and the flavour was incredible!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the prawns. In a bowl, combine the prawns with 2 tsp Kashmiri chili powder, ½ tsp turmeric, and salt. Give it a good mix and let it sit for about 30 minutes. This helps the flavours really penetrate.
2. Now, let’s do the tempering. Heat some oil in a pan and add the mustard and fenugreek seeds. Once they start to splutter, add the sliced ginger, garlic, green chilies, and curry leaves. Fry until everything is nicely browned and fragrant. Set this aside – we’ll add it back in later.
3. In the same pan, add a little more oil and sauté the ginger-garlic paste until it’s golden and aromatic. Add 2 tbsp Kashmiri chili powder and ½ tsp turmeric. Fry for a minute or two until the oil starts to separate. This is important – it means the spices are cooked properly and won’t taste raw.
4. Now, add 3-4 tbsp of boiled and cooled water to the masala and let it simmer for a bit. Add the marinated prawns and the reserved tempering. Pour in the vinegar. Simmer for about 5 minutes, letting all those flavours meld together.
5. Check the consistency. If it’s too thick, add a little more water. Taste and adjust the seasoning with salt and vinegar as needed. Remember, the flavour will intensify as it cools.
6. Finally, let the pickle cool completely. Once it’s cool, transfer it to an airtight jar. Pour a little of the reserved oil on top – this helps with preservation.

Expert Tips

• Boiled & Cooled Water: Using boiled and cooled water is important to prevent the pickle from spoiling quickly.
• Don’t Rush the Tempering: The tempering is where a lot of the flavour comes from, so take your time and make sure everything is nicely browned.
• Oil is Your Friend: Don’t be afraid to use enough oil. It helps preserve the pickle and keeps it from drying out.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the prawns for mushrooms or jackfruit! It won’t be the same, but it’s a delicious way to enjoy the flavours. My friend, who’s vegan, loves this version with oyster mushrooms.
• Spice Level Adjustments: If you’re not a fan of spice, reduce the amount of chili powder. Or, if you like it extra hot, add a pinch of cayenne pepper!
• Festival Adaptations: This pickle is a staple during Onam and Vishnu festivals in Kerala. Some families add a tiny bit of jaggery for a hint of sweetness during these celebrations.

Serving Suggestions

This prawn pickle is incredibly versatile!

• Serve it with a simple bowl of rice and a dollop of yogurt.
• It’s amazing with roti or paratha.
• It’s also a great accompaniment to fish curry or chicken fry.

Storage Instructions

Store the prawn pickle in an airtight jar in a cool, dark place. It will keep for several weeks, even months, if stored properly. Just make sure to use a clean, dry spoon each time you take some out.

FAQs

Let’s answer some common questions:

• How long does this prawn pickle last? Properly stored, it can last for several weeks, even months!
• Can I use a different type of vinegar? Yes, apple cider vinegar, white vinegar, or malt vinegar all work well.
• What kind of oil is best for making this pickle? Traditionally, we use coconut oil, but any neutral-flavored oil like vegetable or canola oil will do.
• Can I adjust the spice level to be milder? Absolutely! Reduce the amount of Kashmiri chili powder.
• Is it necessary to use boiled and cooled water? Yes, it helps prevent spoilage and extends the shelf life of the pickle.

Enjoy making this authentic Kerala prawn pickle! I hope it brings a little bit of sunshine and spice to your kitchen. Let me know how it turns out in the comments below!