There are lots of different varieties of prawns recipes. Have you ever tried this prawns aachar? Pacha chemmeen achar is a famous Kerala pickle prepared with prawns. This would be the best options as a side dish with boiled rice.
Take the cleaned and washed Pachha Chemmeen (Prawns) pieces in a plate/bowl. Add Red Chilli powder, Turmeric powder and Salt into this Chemmeen and mix it well and keep it separately for about 10 minutes.
Heat about one cup of water and add the Vinegar into this hot water and keep it aside.
Heat Oil in a Cheenachatty and fry the masala coated Chemmeen pieces in this hot Oil for about 5 – 8 minutes.
When the Chemmeen pieces are fried properly, take them out from the Oil and keep it aside.
Again heat some Oil and add the Garlics, Green Chilli pieces and Ginger pieces, into the hot Oil and stir the mix well.
When colour of the Garlics, Green Chilli pieces and Ginger pieces turns into golden, add the crushed Garlics, Pepper powder, Red Chilli powder, Asafoetida power, fried Chemmeen and required quantity of Salt and stir it further.
After about 2 - 3 minutes, add the Vinegar mixed water also into this mix and stir it further and boil the mix for about five minutes.
Pachha Cheemmeen (Prawns) Achhaar is ready. This Achhaar can serve along with Dosa/Chappathi/Parotta/cooked Rice etc. It is advised to keep this Achhaar in an air tight container
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.