Shrimp Pickle

My mom has been making this fabulous Shrimp pickle for years and just the thought of it makes me drool. She's showed me how to make this so many times but it wasn't until today till I took the Shrimp by the horns(or by the tail) and tried this out for myself. A perfect accompaniment to a fish curry and rice or even a simple vegetarian meal, or if you're like me, you'll eat it straight out of the jar when nobody's looking.

1.5 lbs defrosted frozen deveined tiger shrimp(can use fresh)
1/4 tsp turmeric
4 green chillies, slit in half with the seeds scraped
1/2 cup water

1/4 tsp mustard seeds
1 tsp cumin seeds
Pinch of fenugreek seeds(methi)
10 peppercorns
6 cloves
1 inch stick of cinnamon

Spice paste
9 tsps chilli powder or 15 Kashmiri chillies
1/4 cup vinegar
6 cloves of garlic chopped
1 inch stick of ginger chopped

1 tsp mustard seeds
10 curry leaves cut with a scissors
Julienne of 4 garlic cloves
Julienne of a 1 inch piece of ginger
2-3 tbsps oil

salt to taste


The shrimp can be added whole or if you prefer sliced horizontally

In a saucepan or stock pot add the shrimp, turmeric and slit green chillies

Add salt and cook for a few minutes without oil

Add the water, cover and steam

Remove Shrimp and reserve stock

In a frying pan without oil, roast the mustard, cumin, fenugreek seeds, peppercorns, cloves and cinnamon

In a spice grinder, grind the roasted spices with the chilli powder with the ginger and garlic and vinegar

Continue to grind to a smoother paste using some of the reserved Shrimp stock

In a wide saute pan, add the oil, mustard seeds, curry leaves, julienne of garlic and ginger.

Add the spice paste and cook for a few minutes.

Add the Shrimp and cook for a few more minutes.

Add the remaining stock and cook till the water evaporates and you're left with a nice pickle consistency

Add salt to taste

Cool, bottle and refrigerate

Keep for a few days to properly cure before enjoying

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