shrimp pickle/రొయ్యలు పచ్చడి

i take this picture with shrimp visible, but the shrimp and masala should be under one inch oil otherwise pickle spoils fast. 
 
Shrimp pickle is the ultimate favorite to Non-veg lovers. my daughter,  my younger sister, my niece had an exceptionally crazy love affair with this pickle. spicy shrimp (prawns) in lime juice marinate for one day (we usually don't wait that long!) and the end product is nothing but mouthwatering, pungent relish.

this is my mother-in-law's recipe. there are numerous varieties in shrimp pickles but this is coastal Andhra (konaseema) version.

To make the pickle you need these:

small shrimp..........1lb

corn/peanut/sesame oil..........1cup and 2tbsp

coriander seeds..........1/4 cup

cumin seeds..........2 tsp and 2 tsp

Cloves...........12 to15

cinnamon stick........1 inch

poppy seeds........... 1/4 cup

ginger garlic paste..........1 tbsp and 2 tbsp

salt..........to taste

chili powder..........1 tsp and 2 tsp

curry leaves.......... 10

lime juice..........1/2 cup

make pickle masala first with coriander seeds, cumin seeds, poppy seeds, cloves, cinnamon stick make a fine powder.

1.coriander seeds 2.poppy seeds 3. cloves 4. cinnamon 5. cumin seeds

clean the shrimp thoroughly
removing black thread like vein in the back under running water.

in a pan add 2 tbsp oil, shrimp, 1 Sp salt, 1 tbsp chili powder, 1tbsp ginger garlic paste, 1 tbsp pickle masala stirring often let the shrimp absorb the spices, if needed add water and cook through and let it cool.

get all other ingredients ready by the stove 

 

1. chili powder 2. pickle masala 3. ginger garlic paste 4. salt 5. cumin seeds 6. lime juice 7. curry leaves

in a deep pan with lid

heat 1 cup oil and fry the shrimp in brown color.

hold the lid to keep oil spattering on you.

take shrimp out and keep aside.
to the same oil add curry leaves, cumin seeds, ginger garlic paste, remaining pickle masala, salt and fry for few seconds not more than that since oil is so hot it burns quickly.

add lime juice and boil it for one minute.

add shrimp back, cook for 3 minutes in medium flame.

turn it off and add chili powder so the chili color stays to rich burgundy color.

let it cool completely before transfer it in to dry jar.
pickle stays a month if you keep it in the fridge, but is that necessary? i don't think so! you finish it waaaay before that!

use dry spoon every time you scoop some from the jar.
enjoy!

{recipe by Mother in law, pictures by me}