Ingredients for the Marinade:
1 lb. medium size Shrimp – peeled & deveined
1 teaspoon minced Garlic
1 teaspoon minced Ginger
1/4 teaspoon Turmeric
1/2 teaspoon Red Chili Pepper
1/2 teaspoon Salt [Or according to your taste]
Mix above marinade ingredients in a large size mixing bowl.
Add peeled & deveined Shrimp to the mixture, stir & mix well.
Set it aside for half hour.
Ingredients for Pan Frying:
1 1/2 teaspoon Garlic – minced
1 teaspoon Ginger – minced
4 small size Hot Green Peppers – sliced in the middle
1/2 teaspoon Red Chili Powder (3/4 teaspoon for extra hot)
1/4 teaspoon Fenugreek (Methi) powder
2 teaspoon Pickle Masala
5 Tablespoon Lemon juice – freshly squeezed
1/4 teaspoon Salt [Or according to your taste]
1/2 cup Vegetable Oil
Heat 1/4 cup vegetable oil in a flat pan over medium high heat for about two minutes, or till hot. Add half batch of the marinated shrimp to the pan. Pan fry them for one minute on each side. Remove this batch to a plate with slotted spoon [to strain the oil], and repeat the same process for the remaining batch. Add this batch to the first batch.
Lower the heat to medium.
Now add 1/4 cup vegetable oil to the same pan, heat it for half a minute.
Add fenugreek seeds powder, Stir.
Add sliced green chilies to the same pan, stir.
Add 1 1/2 garlic and 1 teaspoon ginger, stir the ingredients well.
Add two teaspoon pickle masala, stir well.
Add 1/2 teaspoon Red Chilly powder, stir well.
Add 1/4 teaspoon salt, stir and mix well.
Add 4 teaspoons lemon juice to the mixture, stir and mix well.
You will get thick consistency.
Heat the mixture for one minute.
Now add pan fried shrimp to the pan.
Then turn the heat off.
Stir and mix well and let it cool off.
Store the shrimp pickle in a glass container and refrigerate. Will last for one week.
Serve cold or at room temperature. Goes well as a side dish.
Serves: 4 to 6.