Friday, October 24, 2008

Chemeen Achar

When I return to college after long vacations my bags used to be loaded with chemmeen achar. I would carry it all the way from Abu Dhabi to Salem to see it vanishing in front of my eyes in just seconds after reaching hostel.
Amma doesnt add fenugreek to fish pickles.Instead she adds tamarind paste to it.This makes her chemmeen achar unique and the best.


1/2 kg prawns cleaned
25 cloves of garlic cut into half
3 tbsp chopped ginger
8 chopped green chillies
2 tbsp chopped curry leaves
1 tbsp Asafoetida(kaayam)
3 tbsp chilly powder
1/4 tsp turmeric powder
1/4 cup tamarind pulp
1/4 cup vinegar
4 tbsp lime juice
6 tbsp oil
salt to taste


1.Marinate the prawns with 1 tbsp chilly powder,1 pinch turmeric powder,1/4 tbsp asafoetida,lime juice and salt.Keep aside for 30 minutes.
2.Fry the marinated prawns in oil and keep aside.
3.Add oil to a pan and saute ginger,green chillies and curry leaves till they are crispy.
4.Add the garlic and saute for 1 minute on low fire.
5.Add chilly powder,turmeric powder,asafoetida and mix well.Add the tamarind paste.
6.Add the vinegar, salt and let it boil.Add the fried prawns and swith off the flame when the mixture starts to boil.

PS: Please adjust the amount of chilly powder according to your taste.


Reshma said...

it looks very yummmy

Shabs.. said...

eda....did u use 1/2 kilo of cleaned prawns or used 1/2 kilo of uncleaned prawns...clarify planning to make chemmen achaar....Did u use th emeasuring cups for measuring?...let me know..