This salad can be cooked on a stove or you can let it cook in the acid of the vinegar for two nights in the fridge. It keeps very well and the flavors just get better.
Makes 5 cups
1/2 pound shrimp, peeled and deveined
3 tablespoons mustard oil
Pinch of asafoetida
1 tablespoon minced garlic
2 tablespoons jaggery
2 tablespoons ginger purée
2 stalks kari leaves, chopped
1 1/2 teaspoons chili powder
1/2 teaspoon ground turmeric
2 tablespoons white vinegar
1/2 teaspoon ground cloves
1/2 cup sliced cucumber
1/2 cup sliced red onion
1/2 cup raw or toasted cashews
2 tablespoons finely chopped cilantro
Heat the oil and add asafoetida, garlic, jaggery, ginger purée, kari leaves, chili powder, and turmeric. Let sauté in the oil for 2 to 3 minutes, until very fragrant.
Add white vinegar and let it come to a boil. Then add the shrimp and cook for 4 to 5 minutes, until shrimp is cooked.
Remove from heat and add ground cloves. Let cool in the fridge for at least 2 hours.
Once cooled, fold in cucumber, red onion and cashews. Garnish with cilantro and serve.
notes & variations
If you are going to cook the shrimp in acid, use 1/3 cup of white vinegar instead of 2 tablespoons.
Use almonds or pine nuts in salad or honey instead of jaggery.