Thought I'd post this here as we don't seem to have a pickles/chutneys/condiments section even though a lot of us make such things :whistle:

I'd never come across a shrimp pickle before - completely bizarre, but it's seriously good stuff.
And like a lot of traditional indian pickles, simple and quick to make.

We've got indian neighbours and engage in almost constant food exchanges. We give them cakes, jams, lemon curd, fruit etc and they tend to give us chapatis (though I now make my own) curry and the odd pickle.
Was round there the other day and tried some shrimp pickle. Hot, but really good. Let's put it this way I ate about 1/4 the jar when I was there with some chapatis and brought the rest home with me :-)
Made sure next time shanti made it I got invited round to write the process up.

So for starters here's the original recipe, which i would recommend following. I made a batch with fresh chillis, which you can see in the pictures, and it just didn't have the bite. Good stuff but hotter is definitely better in this respect.


Shrimp Pickle - 100% authentic indian recipe.

350gms to 454gms (14-16oz) of cooked peeled prawns/shrimp - the smallest and cheapest you can buy. Don't think you're being clever by buying larger prawns. In this case: Smallest = bestest
The prawns are the bulk of the pickle and you can't spread large prawns Wink

Juice and zest of 3 limes
1 tsp salt
1 tsp turmeric
3.5 heaped tsp red chilli powder (final pickle is pretty hot - you might want to start with 2 tsp)
.5 tsp Asafoetida (more of which later)
.5 cup oil: sunflower, corn or rapeseed - Basically any kind of fairly neutral oil will do
1.5 tsp fenugreek

http://www.smoked-meat.com/forum/attachment.php?attachmentid=7941&stc=1&d=1319729105

Marinate the prawns in the lime juice, salt, turmeric and chilli powder.
Stick in to marinate about 10 mins before heating the oil.

http://www.smoked-meat.com/forum/attachment.php?attachmentid=7946&stc=1&d=1319729105

http://www.smoked-meat.com/forum/attachment.php?attachmentid=7947&stc=1&d=1319729105

In a medium sized saucepan, add the oil and heat untill a fenugreek seed sizzles.
Add rest of fenugreek and cook fora few minutes till browned.
http://www.smoked-meat.com/forum/attachment.php?attachmentid=7940&stc=1&d=1319729105

Add the shrimp mix and the asafoetida (you might want to do this carefully and stand back) as the wet marinade reacts with the hot oil.
Cook on a fairly strong boil for about 15-20 minutes with the saucepan lid half on - or remove lid and place splash guard over saucepan - it's either that or risk ending up with a yellow cooker top.
Or cook outside, or best yet tlk one of your mates into making it at his house :thumb:

http://www.smoked-meat.com/forum/attachment.php?attachmentid=7939&stc=1&d=1319729105

After 20 mins turn down to a simmer until the mixture is very much reduced. About 30-50 mins.

http://www.smoked-meat.com/forum/attachment.php?attachmentid=7943&stc=1&d=1319729105

what it looks like when fully reduced.

http://www.smoked-meat.com/forum/attachment.php?attachmentid=7938&stc=1&d=1319729105

I stirred mine fairly regularly to break down the prawns a little, which makes it spread better. Shanti didn't stir hers that much.

Store in jars. will keep for a week or two in the fridge.

Shanti always adds a little extra oil to the jars to help it keep. Sounds odd but needs to be done. Just enough so that no shrimp shows above the surface of the oil. Cuts off the oxygen and keeps mold from growing on the pickle.
The oil quickly takes on the pickle flavour so you really don't mind that it's a bit oily.

This stuff is really moreish, great as a side pickle or just on bread or chapatis.

http://www.smoked-meat.com/forum/attachment.php?attachmentid=7944&stc=1&d=1319729105

Now a couple of cautionary points:

1) ONLY MAKE THIS INDOORS IF YOU:
a) have a seriously effective cooker hood extractor or
b) do not mind your house smelling like an indian restaurant for the next 3 weeks :whistle: (I didn't mind - but there were 'comments' made lol)
Next time I make some it will be in the garden on a camping gas stove - nuff said :lol:
The side burner on a gas bbq would be idea.

2) asafoetida is truly fascinating stuff.
Essentially it's the asian version of truffles, but far more interesting.
Asafoetida (Ferula assafoetida), alternative spelling asafetida,(play /æsəˈfɛtɨdə/)[1] (also known as devil's dung, stinking gum, asant, food of the gods, giant fennel, hing and ting) is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb (1 to 1.5 m high). The species is native to India[2]. Asafoetida has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks.

This spice is used as a digestive aid, in food as a condiment and in pickles. When uncooked its odour is so strong the aroma will contaminate other spices stored nearby if it is not stored in an airtight container. However, its odour and flavor become much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sautéed onion and garlic.

It's harvested by exposing the plant root and scraping away the surface of the root. The plant then exudes a substance that is scraped off and that is the asafoetida spice. weird or what.
It's also one of the spices that jane monks use, as it's not a seed (eating seeds is effectively taking life if you're a hardcore jane).
You only ever usea small amount and apparently if you add too much it really makes you fart - squirrel beware !

Other than that this pickle is very unusual and seriously tasty. So try it out.
And I'm really not kidding about making it outside - you were warned :bounce:

Man that looks good but I have no iodead where I would find Asafoetida around here.

Wait I live in Brampton Ontario, I should be able to find this stuff anywere.

you'll need either a good online spice supplier or an asian (as in indian or pakistani not chinese) grocery store.

If you can't find the asafoetida - add an extra .5 tsp of fenugreek, it'll be just as good :thumb:

Sounds really interesting, gonna have to look for the Asafoetida & fenugreek. I should be able to find it, we have a couple of Indian markets in the area.
If I find it I'll send ya some lynsey.

I wonder if you could can it, as in, 45 min. at 10lbs pressure?

don't see why not - give it a go :-)

I'm gonna post a link to this at Cooking.com for someone looking for a bread topper... :thumb:

Man that looks good but I have no iodead where I would find Asafoetida around here.

Wait I live in Brampton Ontario, I should be able to find this stuff anywere.
Thanks CA

I'm gonna post a link to this at Cooking.com for someone looking for a bread topper... :thumb:

just bear in mind that I upload directly to the smoked-meat server (I like to retain copyright of my own pics so don't use photobiucket). So unless you're logged into the forum you will not see any of the pictures :-)

That said there are a few pics on the food of the world forum (http://foodsoftheworld.activeboards.net/traditional-gujarati-shrimp-pickle_topic1450.html)that you can link to. so it might be easier to just copy and paste and add the pics from fotw.

But all you chilli heads should try this stuff.

Heard of brine shrimp before ( fish food ), but this a new and interesting recipe to me...:thumb:

looks really good, lots of layers of flavor. :thumb:



Curious, can you use uncooked shrimp?

cant see any reason why not - after the first 2 minutes in the oil it'll be as cooked as the cooked shrimp anyway.
You boil the crap out of them - so yeah, if you can get smaller, cheaper uncooked shrimp - go for it :-)
Also no reason I can think of why you can't use larger shrimp and just chop them up into small pieces.

It's just that the really small cooked ones are generally cheaper and you get more for your money :-)

cant see any reason why not - after the first 2 minutes in the oil it'll be as cooked as the cooked shrimp anyway.
You boil the crap out of them - so yeah, if you can get smaller, cheaper uncooked shrimp - go for it :-)
Also no reason I can think of why you can't use larger shrimp and just chop them up into small pieces.

It's just that the really small cooked ones are generally cheaper and you get more for your money :-)

I bet the little ones just pop with flavor.

I just hate buying pre-cooked shrimp(too many additives, sodium, and ???) for me.

weird ours just come with water glaze. No additives that I'm aware of, just boiled and frozen.

But it won't make any difference whether you use cooked or uncooked shrimp. But you do want it chopped into small pieces if uncooked.

Actually if you chopped some big shrimp into very small pieces it and mixed in some small whole shrimp. That might be even better :thumb:
thanks for the idea.
I'll be making some more in a week or so probably so might try that out :-)
also wondering how well it would freeze. I'm thinking with all the oil it'd probably just go hard rather than solid.
Would make more sense to make double sized batch and freeze. If I could freeze it in a ziplock bag and just sccop out some when wanted to refill the jar.
But then you've got the problem of the entire freezer smelling like an indain takeaway lol. Maybe get some small plastic jars and freeze in those. Hmmm, need to orer some for christmas anyway.

That looks real good CA I'd give it a go.:thumb:

Anyone try this yet? Sounds pretty good.

Thanks for bumping SGB! Thanks for the post Alex, I would really like to give this a try! I dont know if I would be able to track down any Asafoetida, but funegreek I have already. Its wonderful to share recipies like this one! Awesome Alex!

Thanks for bumping SGB! Thanks for the post Alex, I would really like to give this a try! I dont know if I would be able to track down any Asafoetida, but funegreek I have already. Its wonderful to share recipies like this one! Awesome Alex!

I thought you might like this one, sounds pretty good to me. :thumb:

On a related note I picked up an inductance 'hotplate' today. (http://www.lidl.co.uk/cps/rde/xchg/lidl_uk/hs.xsl/index_25799.htm)
Generally you don't see them for less than £70-90
This was a lidl special - £35 !
http://www.lidl.co.uk/static_content/lidl_uk/images/UK/UK_66570_01_b.jpg

You need a steel or CI pot (magnets must stick to it) found acouple in the store cupboard :-)

Anyway got it home and it's way cool. Not only does it have 10 heat settings but you can also set a temperature you want the pot to be at and it'll maintain that.
Which also makes it ideal for deep frying and sous vide cooking.
Filled the pot with cold water and set the temp for 60c - peaked at 63c, but kept a steady temp.
For the price I'm well pleased with it.

It's mainly for use outside. Picked up some more frozen shrimp as well - so next dry day I'll be in the garden with the shrimp pickle and some more pics :-)
Going to try freezing some of the next batch as well.

well.... I recently heard that term "hot plate" and I was asked what that meant... little did I know... http://www.urbandictionary.com/define.php?term=hot+plate...
I couldnt resist.. tee hee... lol...:lol:

well.... I recently heard that term "hot plate" and I was asked what that meant... little did I know... http://www.urbandictionary.com/define.php?term=hot+plate...
I couldnt resist.. tee hee... lol...:lol:

You aint right :faint:

:lol::noidea: funny pts to me!

weird mixed up sicko points maybe lol
You don't know chuck berry by any chance :whistle:

Thats as bad as that "two girls, one cup" that went around the net a couple of years ago,,, now thats just wrong!!! LOL, its funny cause its not me :)

Man that looks good but I have no iodead where I would find Asafoetida around here.

Wait I live in Brampton Ontario, I should be able to find this stuff anywere.

Now that is funny!!!! you live in "little Bagdad" you should be able to find that stuff at you closes "quick-e mart" LOL
That is an interested dish CA,, but indian food does not agree with me :sweating:

well this might.
only the four spices and asafoetida is used as an aid to digestion. So actively reduces the usual 'curry mornings' :whistle: