Authentic Kerala Prawn Pickle Recipe: Tangy & Spicy Delight from God's Own Country
 |
| Delve into Authentic Kerala Prawn Pickle |
"Pearly Aunty's Culinary Legacy: A Heartfelt Journey with Kerala Prawn Pickle"
In my kitchen, every food holds a story and every dish is a labour of love. It all started with a tale from my daughter, studying medicine miles away in Georgia. She shared anecdotes of her friends carrying bottles of pickles from home, a taste of India in a foreign land.
My children never had much of a palate for pickles. So, when she told me about her friend's batch of prawn pickle, I was intrigued. Despite watching my mother-in-law's sister, Pearly aunty, craft pickles with finesse, I had reservations about preserving non-vegetarian items. But my daughter's enthusiasm sparked something within me, a desire to recreate those flavours in my own domain.
Without much thought, I gathered my ingredients and began my experiment. Marinating the prawns in a blend of chilli powder, turmeric, and salt, I immersed myself in the aromas of Kerala's coastal cuisine. Memories of Pearly aunty's cooking skills lingered in my thoughts, as I sautéed ginger, garlic, and green chillies, infusing the dish with layers of flavour. When the moment of tasting finally arrived, I was astounded by the results.
 |
| Delve into Authentic Kerala Prawn Pickle |
Along with this Prawn Pickles comes the memories of a remarkable woman amidst the aromas of spices and love. Pearly Aunty, a single mother who wore many hats, from toiling in kitchens to stitching, her resilience knew no bounds. Despite life's challenges, she was a constant presence in our family, always ready to lend a helping hand.
Her cooking, though simple, possessed an unparalleled magic. With effortless ease, she would turn discarded chicken parts into a flavourful curry that still lingers on my palate. But it wasn't just her culinary skill that left an impression; it was her ability to serve with grace, ensuring everyone left the table satisfied, even with limited quantities. As I reminisce about her, I recall a few recipes I saw her cook, and this recipe for Kerala Prawn Pickle holds a special place.
 |
| Delve into Authentic Kerala Prawn Pickle |
Food, indeed, carries memories. A single taste or smell has the power to transport us back to a moment in time, allowing us to relive cherished memories once more. And as I share this prawn pickle with my loved ones, I honour Pearly Aunty's legacy, a testament to the enduring power of love and food.
With each bite, I pay homage to the woman who taught me that true joy can be found in the simple pleasures of cooking and sharing a meal with those we hold dear. Join me on this heartfelt journey as I felicitate Pearly Aunty's culinary legacy with every flavourful bite of Kerala Prawn Pickle.
 |
| Delve into Authentic Kerala Prawn Pickle |
As it sat in the fridge, the homemade prawn pickle underwent a magical transformation, allowing the flavours to meld together seamlessly. The flavours had harmonized beautifully, showcasing the incredible power of patience and perseverance. With each bite, I felt a sense of pride and accomplishment.
In my quest, intrigued by my daughter's words, I had discovered a newfound appreciation for the art of pickle-making with Non-Vegetarian items. And though my culinary adventures would continue, this particular tale of Kerala Prawn Pickle would always hold a special place in my heart.
Explore further Pickle Recipes here...
Culinary Style - South Indian Recipe (Kerala)Category - Pickle
Skill Level - Easy
Yield - 2 to 2.5 Cups
Author - SM
Preparation Time - 20 to 30 Minutes
Cooking Time - 30 Minutes
Ready to Relish - Instant
Discover more Culinary Treasures from God's Own Country here...
"Savouring Tradition: A Culinary Tale of Kerala Prawn Pickle"
 |
| Delve into Authentic Kerala Prawn Pickle |
Ingredients:
To Marinate & Fry:
- 500 grams Prawns
- 2 teaspoon Kashmiri Chilli Powder
- 1/2 teaspoon Turmeric Powder
- Salt to taste
- 1/2 Cup Coconut Oil
For Prawn Pickle:
- Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Fenugreek Seeds
- 2–3 Sprigs of Curry Leaves
- 1 tablespoon Ginger
- 1 tablespoon Garlic
- 1 teaspoon Green Chillies
- 1/2 teaspoon Turmeric Powder
- 1/2 tablespoon Ginger Garlic Paste
- 2 tablespoons Kashmiri chilli powder
- Salt to taste
- 1/4 – 1/2 cup Vinegar
- 1/4 cup Water (boiled & cooled)
Method:
Marination: Marinate the cleaned prawns with Kashmiri chilli powder, turmeric powder, and salt. Allow it to sit for about half an hour to soak in all the flavours.
Sizzle and Fry: Heat Coconut oil in a pan and fry the marinated prawns until they turn golden brown. Set them aside.
Spice Infusion: In another pan, heat oil (use the remaining oil from frying the prawns) and add mustard seeds and fenugreek seeds. Once they splutter, add finely chopped ginger, garlic, green chillies, and curry leaves. Fry until they turn brown and aromatic. Set this mixture aside.
The Masala Medley: In the same pan, add ginger garlic paste and fry until it turns brown. Then, add Kashmiri chilly powder, turmeric powder, and salt. Fry the masala until it's cooked through, and the oil starts to appear.
 |
| Delve into Authentic Kerala Prawn Pickle |
Notes:
- For a variation, you can use boneless kingfish instead of prawns, cut into bite-size pieces.
- Coconut Oil gives an authentic flavour to this pickle.
- When adding vinegar, start with 1/4 cup and adjust according to taste preference.
- Refrigeration is recommended for long-term storage, especially in hot and humid climates.
- Allow the pickle to sit for 1–2 days for the flavours to meld together perfectly.
 |
| Delve into Authentic Kerala Prawn Pickle |
Storing:
Refrigerating prawns can indeed affect their texture, potentially making them slightly tougher. To enjoy the pickle, it's common to let it thaw for a while and then reheat it briefly in the microwave or on the stove. This helps to restore some of the tenderness and brings out the flavours before serving.
Alternatively, if you prefer not to refrigerate the pickle, it can be stored at room temperature for a short period, typically up to a few days, especially if the climate is not too hot or humid. However, to ensure safety and maintain freshness, it's advisable to store the pickle in the refrigerator for longer-term storage.
For the best way to store the pickle, consider the following steps:
- Allow the pickle to cool completely before transferring it to a clean, airtight glass jar or container.
- Make sure the jar is tightly sealed to prevent air and moisture from entering, which can cause spoilage.
- Personally, I prefer to store the pickle in the refrigerator for longer-term freshness and safety.
- Store the pickle in the refrigerator, where it can stay fresh for several weeks to a few months, depending on the ingredients and preparation method.
- When ready to consume, take out the desired amount of pickle and let it thaw for a while at room temperature. Then, reheat it gently in the microwave or on the stove until warmed through before serving.
By following these steps, you can ensure that your Kerala prawn pickle stays fresh, flavourful, and safe to enjoy for as long as possible.
 |
| Delve into Authentic Kerala Prawn Pickle |
If you're craving a taste of the exotic, look no further than this tantalizing recipe for Kerala Prawn Pickle. Bursting with the bold flavours of traditional spices and tangy vinegar, this dish is sure to transport your taste buds straight to the sun-kissed shores of Kerala. Get ready to embark on a culinary journey to the vibrant coastal region of Kerala with every delightful bite of this tangy prawn pickle! 🌶️🍤
0 comments