20 Min

DF

GF

NF

Pickled Shrimp

Pickled shrimp is popular among north Indian families - they usually use the smallest shrimp they can find and the pickle has so much masala and oil that act as a preservative for the shrimp and it will last in the refrigerator for up to a month.

Share this recipe

Cook Time

20 Minutes

Serves

4

Directions

Step 1

Thaw the shrimp and make sure they are not holding any water. Pat dry with a paper towel if necessary. Marinate with turmeric and salt.

Step 2

Heat the mustard and olive oil and pop the cumin seeds, asafetida, and fenugreek seeds. Add the minced garlic and ginger purée.

Step 3

Add the shrimp and chile powder, making sure not to let the chili powder burn and cook until the shrimp is almost done, 2 to 3 minutes.

Step 4

Add jaggery, lemon juice, and additional salt to taste and within 1 to 2 minutes, turn the heat off.

Notes & Variations

The pickle will keep in the fridge for up to a month as long as there is a layer of oil covering the top.
Can also be made with large shrimp — cooking time will vary.
Can be eaten hot or cold.

Ingredients

1 pound baby shrimp, deveined, peeled, and tails removed

1 teaspoon ground turmeric

1 teaspoon sea salt

4 tablespoons mustard oil

4 tablespoons olive oil

1 teaspoon cumin seeds

Pinch of fenugreek seeds

Pinch of asafetida

1 tablespoon minced garlic

2 tablespoons ginger purée, drained

2 teaspoons chile powder

1 tablespoon jaggery, chopped

2 tablespoons lemon juice

Step 1

Thaw the shrimp and make sure they are not holding any water. Pat dry with a paper towel if necessary. Marinate with turmeric and salt.

Step 2

Heat the mustard and olive oil and pop the cumin seeds, asafetida, and fenugreek seeds. Add the minced garlic and ginger purée.

Step 3

Add the shrimp and chile powder, making sure not to let the chili powder burn and cook until the shrimp is almost done, 2 to 3 minutes.

Step 4

Add jaggery, lemon juice, and additional salt to taste and within 1 to 2 minutes, turn the heat off.

1 pound baby shrimp, deveined, peeled, and tails removed

1 teaspoon ground turmeric

1 teaspoon sea salt

4 tablespoons mustard oil

4 tablespoons olive oil

1 teaspoon cumin seeds

Pinch of fenugreek seeds

Pinch of asafetida

1 tablespoon minced garlic

2 tablespoons ginger purée, drained

2 teaspoons chile powder

1 tablespoon jaggery, chopped

2 tablespoons lemon juice

Notes & Variations

The pickle will keep in the fridge for up to a month as long as there is a layer of oil covering the top.
Can also be made with large shrimp — cooking time will vary.
Can be eaten hot or cold.

Tags:

20 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Eggplant Pickle

$12

Local heirloom eggplants smoked, fried and stewed with olive oil, fenugreek, garlic and spices. Enjoy as a spread or pickle.

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Tags:

20 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Eggplant Pickle

$12

Local heirloom eggplants smoked, fried and stewed with olive oil, fenugreek, garlic and spices. Enjoy as a spread or pickle.

Aromatic Masala Dabba

$250

A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.

Versatile dishes are all the rage.

Here are some more recipes that can be eaten hot or cold!

TAKE YOUR PICK

Peanut Noodles

Amchur Chicken

45 Min

GF

NF

Bengali Shrimp

The Bengalis are known for their pungent fish dishes, wide use of mustard and a penchant for adding a touch of jaggery at the end. Mustard oil is widely used in curries and fish stews

30 Min

DF

GF

NF

Green Masala Shrimp Kebabs

A bright verdant green masala is perfect for shrimp since they cook so quickly that the masala retains its color as well as flavor.

30 min

GF

Chile Masala Shrimp

This recipe is a foray into Indo-Chinese cuisine, and I love the tofu version (see notes & variations section) just as much.

45 Min

DF

GF

NF

Crab Potato Curry

Crab meat is luxurious and can be pricey so when combined with the humble potato, it stretches into a curry that feeds six to eight people

45 Min

DF

GF

NF

Crawfish Curry

Although there are many explanations of the word “curry,” it was most likely derived from Southern Indian languages where “kari” or “karil” denotes a spiced dish of sautéed vegetables and meat.

75 Min

GF

Lobster Cream Curry

This lobster curry is rich and creamy, definitely one for a special occasion. The creamy tangy saffron sauce feels luxurious enough to match the lobster.

15 Min

GF

NF

Ocean Masala Roasted Oysters

These are best roasted in the oven and with this ocean masala on top, make for a tangy delicious appetizer with wine or a martini.

60 Min

DF

GF

NF

Prawn Balchao

Part pickle, part curry, Prawn balchao is the classic shrimp dish from the tiny state of Goa, India.

55 Min

DF

GF

Saffron Scallop Stew

Here is an aromatic pumpkin and scallop stew tinged with saffron and cardamom. The cardamom stews slowly in the sauce and softens towards the end for a punch of flavor with every bite. Coconut oil is an acquired flavor so feel free to substitute with olive oil or ghee. Enjoy it for a first course over the holidays over rice or pasta or as a main course for a weekend meal.

60 Min

GF

NF

Saffron Shrimp Curry

The flavor of shrimp accentuates the creamy coconut and cream to make a fragrant curry. Instead of shrimp, use chunks of fish or other shellfish.

60 Min

DF

GF

NF

Seafood Stew

After many attempts, I landed on a seafood stew that had all the elements of a gumbo but used deeply flavorful chickpea flour for the roux instead of white flour. This stew quickly became a family favorite, and it can be enjoyed with rice, bread or even noodles.

30 Min

GF

NF

Seared Soft Shell Crabs

Soft shells from the Pacific or Atlantic coast are delicious when fried or pan seared. The final sprinkle of amchur adds an unexpected tang at the end. Goes wonderfully with our banana raita!

60 Min

DF

GF

NF

Shrimp Chettinad

Chettinad, a centuries-old spice-trading community of South India, is famous for its uncommonly subtle and heady aromatic combinations of spices. Here, toasted sesame oil lends a smoky depth of flavor to the curry while the star anise and fennel add aroma.

30 Min

GF

NF

Shrimp Peanut Pilaf

A pilaf is a one-pot dish and whether you are using shrimp, chicken or vegetables, any flavor they exude goes right back into the rice while it’s cooking.

40 Min

GF

Shrimp Snap Pea Stir Fry

The crunch of sugar snap peas is a good accompaniment to the sweetness of shrimp and here in this quasi curry/stir fry, you can get the best of both. With a sharp zing of fresh minced ginger, you can eat this stir-fry on its own, or over rice or noodles.

30 Min

DF

GF

Shrimp Stir Fry

My son Virag ate a version of this dish almost every day during his teenage years. It uses my favorite Indonesian chili sauce Sambhal Olek, which is just pure ground chilis and a rich thick caramel like sweet soy sauce, also Indonesian called Ketcup Manis.

15 Min

GF

NF

Shrimp Stir Fry with Ocean Masala

Shrimp can be stir-fried with many different vegetables like asparagus, snap peas, green beans, or carrots. This masala becomes the crowning glory of the stir-fry. If you want to add heat the dish, add a teaspoon or two of red chile powder or slice a serrano pepper into the dish. The stir fry can be enjoyed on its own or with rice or noodles.

60 Min

GF

NF

Simple Baked Oysters

After trying a dozen different ways to bake oysters, I concluded that they are at their brightest sprinkled with just a few key spices to enhance their naturally briny flavor, topped off with ghee and lightly baked.

80 Min

GF

NF

Texas Crawfish Chowder

When it comes to food, I am all about breaking the rules so why not make a Texas version of clam chowder with crawfish and a hint of Mexican flavors?

30 Min

GF

NF

Zucchini Shrimp

Zucchini is a great canvas for all kinds of flavors. It absorbs the juices from the shrimp in this recipe and makes for a delicious and healthy bite.

25 Min

DF

GF

NF

Amchur Chicken

Amchur, a little-known spice, is simply sun-dried green mango powder and makes a great sprinkling spice.

30 Min

DF

GF

V

Braised Brussels Sprouts

Brassicas like cauliflower and brussels sprouts are essential to our diet to get natural doses of disease fighting vitamins, minerals and phtyochemicals. These are some of the most nutritionally dense vegetables and adding spices like ajwain, amchur or ginger can offset the bloating and stomach pain that can often accompany their delicious flavors.

60 Min

GF

Carrot Halwa

This halwa has a slightly sweet, caramel flavor from the carrots. Halwas involves some patience and attention, but it’s worth it.

60 Min

V

Peanut Noodles

This is as simple as cooking in my world goes. During my children’s teenage years, we ate a different version of these noodles at lest once a week - I hope your family enjoys it as much as mine does.

45 Min

Roasted Local Cauliflower

Last weekend on a tiny table at the farmers market, I noticed three unusual heads of cauliflower and the farmer beaming at me with anticipation. The heads were not fluffy white like the supermarket cauliflower, but a beautiful creamy tan with tight skinny florets and greenish-purple stalks. I could sense he had grown them himself and that they would be packed with flavor. At a time when cauliflower has been processed into rice or pizza crusts, it’s wonderful to encounter one with deep original unspoiled flavors. So next time you see a scrawny-looking cauliflower, look again. It may be the best one you will ever eat.

40 Min

DF

GF

V

Simple Roasted Carrots

While cumin is very common to Indian cooking, I first experienced the combination of carrots and cumin in a Moroccan cold carrot salad and subsequently began adopting that combination with many carrot dishes.

45 Min

DF

GF

V

Sindhi Moong Dal

This is a traditional simple flavorful Sindhi preparation. Moong lentils are the smallest of lentils, cook extremely quickly and are easy to digest.

45 Min

GF

NF

Bengali Shrimp

The Bengalis are known for their pungent fish dishes, wide use of mustard and a penchant for adding a touch of jaggery at the end. Mustard oil is widely used in curries and fish stews

30 Min

DF

GF

NF

Green Masala Shrimp Kebabs

A bright verdant green masala is perfect for shrimp since they cook so quickly that the masala retains its color as well as flavor.

30 min

GF

Chile Masala Shrimp

This recipe is a foray into Indo-Chinese cuisine, and I love the tofu version (see notes & variations section) just as much.

45 Min

DF

GF

NF

Crab Potato Curry

Crab meat is luxurious and can be pricey so when combined with the humble potato, it stretches into a curry that feeds six to eight people

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra