Shrimp pickle recipe

INGREDIENTS:

1. Shrimp - 1/4 kilogram
2. Ginger garlic paste - 2 teaspoon (tsp.)
3. Chili powder - 2 teaspoon (tsp.)
4. Turmeric powder - 1 teaspoon (tsp.)
5. Sesame oil - 200 grams
6. Vinegar - 1/2 cup
7. Salt - 1 teaspoon (tsp.)
8. ------------------------------------
9. -- Dry roast and grind to powder --
10. --------------------------------------
11. Mustard seed - 1 teaspoon (tsp.)
12. Fennel seed - 1 teaspoon (tsp.)
13. Fenugreek seed - 1/2 teaspoon (tsp.)

PREPARATION:

1. Dry roast mustard seeds, fennel seeds, fenugreek seeds and grind to a powder.
2. In bowl add the shrimp, salt, 1/2 teaspoon (tsp.) turmeric powder, chili powder, 1 teaspoon (tsp.) ginger garlic paste and mix well. Marinate this for 1/2 hour to an hour.
3. In pan heat little oil and fry the marinated shrimp to golden brown and keep it aside. Cool the fried shrimp to room temperature.
4. In the same pan heat rest of the oil. Now add rest of the ginger garlic paste and sauté until the raw smell is gone.
5. Now add the fired shrimp, turmeric powder, chili powder and sauté for 5 minutes.
6. Now add vinegar, salt; mix well and remove from heat. Now add the dry roasted powder and cool this to room temperature.
7. Now fill this in a bottle. Make sure oil is 1 inch above the pickle.
8. Now cover the bottle with white cloth keep it aside for 3 days and serve.

NOTES:

1. Oil should be 1 inch above the pickle when you store in bottle.
2. You can use this for 2 month before it get spoiled.