📝 About This Recipe
A jewel of Parsi coastal cuisine, Kolmi Nu Achar is a vibrant, oil-based preserve that balances fiery chilies with the tartness of sugarcane vinegar. Succulent prawns are sun-dried or shallow-fried until crisp, then submerged in a potent 'masala' of garlic, ginger, and aromatic spices. This pickle is a labor of love that transforms simple seafood into a concentrated explosion of umami, heat, and tang.
🥗 Ingredients
The Prawns
- 500 grams Small Prawns (cleaned, deveined, and patted completely dry)
- 1 teaspoon Turmeric Powder
- 1.5 tablespoons Salt (adjust to taste; acts as a preservative)
The Pickle Masala
- 100 grams Garlic Cloves (peeled and ground to a smooth paste)
- 50 grams Fresh Ginger (peeled and ground to a smooth paste)
- 4 tablespoons Kashmiri Red Chili Powder (for deep red color without excessive heat)
- 2 tablespoons Cumin Seeds (dry roasted and powdered)
- 1 tablespoon Mustard Seeds (ground into a fine powder)
- 1/2 teaspoon Fenugreek Seeds (Methi) (lightly roasted and crushed)
The Preserving Base
- 1.5 cups Sesame Oil or Mustard Oil (traditionally sesame oil is used for Parsi pickles)
- 1/2 cup Sugarcane Vinegar (Sirka) (or high-quality synthetic white vinegar)
- 1 tablespoon Jaggery (grated; helps balance the acidity)
👨🍳 Instructions
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1
Toss the cleaned prawns with turmeric and salt in a large bowl. Let them marinate for at least 30 minutes to draw out excess moisture.
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2
Using a clean kitchen towel or paper towels, pat the marinated prawns again to ensure they are as dry as possible. Moisture is the enemy of shelf-life.
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3
Heat 1/2 cup of the oil in a heavy-bottomed pan over medium heat. Fry the prawns in small batches until they turn golden brown and slightly crisp. Do not overcook into rubber, but ensure they are firm.
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4
Remove the fried prawns with a slotted spoon and set them aside on a plate. Reserve the oil left in the pan.
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5
Add the remaining 1 cup of oil to the same pan. If using mustard oil, heat it until it reaches smoking point, then let it cool slightly before proceeding.
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6
Add the ginger and garlic pastes to the warm oil. Sauté on low heat for 8-10 minutes until the raw smell disappears and the paste turns a light golden hue.
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7
Lower the heat to the minimum and add the chili powder, cumin powder, mustard powder, and crushed fenugreek. Stir constantly for 2 minutes to cook the spices without burning them.
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8
Pour in the vinegar and add the grated jaggery. Stir until the jaggery dissolves and the mixture begins to bubble slightly.
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9
Introduce the fried prawns back into the masala mixture. Toss gently to ensure every prawn is thoroughly coated in the spicy oil.
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10
Simmer the pickle on very low heat for 5 minutes. You will see the oil starting to separate and float to the top; this is the 'tari' which preserves the pickle.
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11
Turn off the heat and allow the pickle to cool completely in the pan. The flavors will continue to develop as it cools.
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12
Once cooled, transfer the pickle into a sterilized glass jar. Ensure the prawns are completely submerged under a layer of oil. If needed, heat a little extra oil, cool it, and pour it over the top.
💡 Chef's Tips
Always use a completely dry spoon when handling the pickle to prevent spoilage. If you prefer a 'dryer' pickle, reduce the vinegar by half, though this may shorten the shelf life. For the best flavor, let the pickle mature in the jar for 2-3 days before consuming. If the prawns are very large, chop them into bite-sized pieces so they absorb the masala better. Store in a cool, dark place or refrigerate if you live in a very humid climate.
🍽️ Serving Suggestions
Serve a spoonful alongside a traditional Parsi 'Dhan Dar' (yellow dal and rice). Pairs beautifully as a spicy condiment with simple curd rice. Enjoy it as a topping on crusty sourdough toast for a fusion snack. Use the leftover spicy oil from the jar to toss with steamed vegetables or noodles. Accompanied by chilled lager or a crisp white wine to cut through the spice.