1. Rinse the shrimp and dry them completely on a paper towel. Coat the shrimp in 1/2 tablespoon of salt and let them marinate in the refrigerator for 2 hours.
2. Heat a skillet over medium-low heat and roast the fenugreek seeds. When the aroma rises after a few minutes, remove the pan from the stove and let the seeds cool. Grind the seeds in a spice grinder and set aside.
3. In the same skillet, add 1 teaspoon of sesame oil. When hot fry the mustard seeds until they begin to pop. Remove the pan from the stove and let the seeds cool.
4. Heat the remaining oil and fry the shrimp for 3 to 4 minutes. Remove the shrimp and drain well on a paper towel. When cool, transfer the shrimp to a glass bowl.
5. In the same oil, fry the ginger, garlic and green chiles until golden. Add the curry leaves and fry for 1 minute. Mix in the ground fenugreek and roasted mustard seeds. Make sure that the masala does not burn. Turn off the stove and add the chile powder, asafetida, turmeric and brown sugar. Mix well. Mix the masala well with the shrimp.
6. Warm the vinegar in the skillet then mix it well with the shrimp. Add the salt and adjust as needed.
7. Cool and store the pickle an airtight sterile jar. Refrigerate the pickle for 3 days before serving (if you can).
- The seeds in the green chiles can be removed to reduce the heat. The amount of red chile powder can be reduced to 2 teaspoons as well.
1/2 lb salad shrimp
1/2 Tbs salt
1 tsp fenugreek seeds
1 tsp sesame oil
1 tsp mustard seeds
3 Tbs sesame oil
1 Tbs ginger, minced
1 Tbs garlic, minced
3 green chiles, minced
1 sprig curry leaves
1-2 Tbs red chile powder
1/4 tsp asafetida
1/2 tsp turmeric
1 tsp brown sugar
1/4 cup vinegar
1/4 Tbs salt
The people of Kerala are known for preserving seafood by pickling them. This Kerala Shrimp Pickle is delicious with plain rice or served along with any meal. It is one of my favorites!