1 :- ( marinate and sun dry) Bowl
1/2 kg Shrimp / Chemmeen - ( fresh or cooked)
1 chili powder tea Kashmiri red - spoon
pinch Turmeric powder - a large
to taste Salt
Oil for frying
2 :- Bowl
2 chili powder tea Red - spoon ( use as per your heat level)
1/4 Turmeric tea powder - spoon
2 Vinegar - table spoon
1/4 pepper tea Crushed - spoon ( optional)
3 :- Bowl
1 Mustard seeds tea - spoon
1/2 1/4 Fenugreek seeds tea tea - spoon or powder - spoon
8 cloves Garlic sliced - - 10
2 Ginger tea sliced - spoon
1 or 2 Green chili sliced -
2 - 3 Curry leaves - strings
pinch kaayam Hing / - a large
2 Vinegar - table spoon ( optional)
2 or 3 Gingelly oil Nalenna / - table spoon
to taste Salt
If using fresh shrimp, clean, devein it and wash it thoroughly. I used frozen cooked salad shrimp, so i just thawed it overnight in the fridge.
Marinate it with all other ingredients in Bowl 1, arrange it on a tray or cookie sheet and leave it open in the sun for a day or two. I keep it from 10.00 am to 4.00 pm for nearly 2 days. Every evening take it inside,leave it on your counter top, covered or uncovered.
So if you don't wanna wait till then, marinate the shrimp, keep it for some time and the fry it. (See notes @ the end to see other options)
When your ready to make it, fry the shrimp in oil. You can either deep fry or shallow fry it.But i prefer deep frying for this. Drain on paper towels. Set aside
Grind all the ingredients in Bowl 2 to a fine paste. Sprinkle a table spoon of water if necessary.
Heat some oil from the fried shrimp pan, or you can use nalenna / sesame oil for this step.
Add mustard seeds,when they splutter add fenugreek seeds. (if using fenugreek powder use at the end of cooking)
Slide in chopped ginger, garlic,green chiles and curry leaves and fry for 3-4 minutes on medium flame till the raw smell disappears. Add the Bowl 2 - chili paste and mix well. Sprinkle 1/4 cup water and bring to boil.....
Stir in the fried Prawns and combine well, Saute for 3-4 minutes, till it is heated through (add fenugreek powder if you are using it now) Give a salt check. Switch off the flame. Let it cool.
When it is in room temperature add hing and 2 more table spoon of vinegar (optional) and mix well.
My mom leave it on the stove top for a day and then transfer it into glass jars.
Pour 2 or 3 table spoons of Nalenna/ Gingelly oil over it and keep outside for a day or two and then keep refrigerated.