Instant Prawn Pickle | Chemmeen Achar
Ingredients
- 250 gm Prawns cleaned
- ½ tsp Salt
- ¼ tsp Turmeric Powder
- ¼ cup Oil
- ¼ cup White Vinegar
- ½ tsp Sugar
- 7 Dried curry leaves optional
Spice Mix
- 1 tbsp Kashmiri Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Mustard Powder
- ½ tsp Fennel Seed Powder
- ½ tsp Garam Masala
Instructions
- Marinate prawns with salt and turmeric powder for 5 – 10 mins. Squeeze out any remaining moisture.
- In a 2 or 3 Ltr pressure cooker, layer as follows: oil, marinated prawns, kashmiri chili powder, cumin powder, coriander powder, mustard powder, fennel seed powder and garam masala. Cook on high for 3 whistles or 5 minutes (whichever comes first). Release pressure.
- Mix in white vinegar and sugar and boil on medium heat for 1 min if there is excess liquid.
- Cool completely and store in a clean glass jar. Instant prawn pickle is ready to enjoy as a side with rice or pulao.
Notes
- This pickle can be stored in the cabinet without refrigeration for up to a month or more if refrigerated.
- Transfer the cooled pickle to a ceramic or a glass jar. Metals and plastic containers tend to react to the pickle and hence using them is not recommended.
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Food for Soul
For we walk by faith, not by sight. – 2 Corinthians 5:7
Don’t just pray about what seems logical and possible.
Pray Hard about the “Impossible”. God will show you that NOTHING nothing nothing is impossible with Him Ever. Period. End of Story.
God be with you. 🙂
