Monday, October 12, 2009

Shrimp Pickle / Chemeen Achar

Small sized shrimp are best for pickling.If you plan to make large quantities and store it for long it is best to fry the Shrimp until they are crisp.


  1. Small shrimp - 1 lb peeled and deveined
  2. Garlic - 1 clove peeled
  3. Ginger - 1 inch piece chopped
  4. Curry leaves - 1 spring
  5. Chilly powder - 1.5 tbsp
  6. Turmeric powder - 1/2 tsp
  7. Vinegar - 1 cup ( use as needed)
  8. Salt - to taste
  9. Mustard seeds - 1/2 tsp
  10. Green chillies - 8 chopped into rings
  11. 1 tsp chilly powder ,1/4 th tsp turmeric powder and salt - to marinate the shrimp.
  12. Oil - to shallow fry the shrimp.

Marinate the shrimp in a mixture of chilly powder ,turmeric powder and salt and keep aside for 30 minutes.

Heat 1/2 cup of oil in a pan and fry the shrimp until they are crisp - drain and keep aside.
This oil will have some masala in it - to splutter the mustard seeds you can either use 1 tsp of fresh oil or strain this oil and use it.
Heat oil and splutter the mustard seeds.
Add in the curry leaves,ginger,garlic and green chillies and stir fry for a minute.
Lower the flame and add in the chilly and turmeric powder.
Saute until raw smell is gone.
Add in the fried shrimp and saute for a minute.
pour in 1/2 cup vinegar and 1/4'th cup water and bring to a boil.
Turn the flame off - add salt and vinegar to taste .

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