Shrimps/Prawns 1 cup(deveined and shelled - i prefer tail fins-on)
Lemon juice 1-2 spoons
Dash of asafoetida
Dash of fenugreek powder
Dash of mustard seeds powder
Dash of coriander seeds powder
Dash of turmeric powder
Dash of chili powder
Sesame oil few spoons
Fried curry leaves to garnish(optional)
Mustard seeds 1/4 spoon(optional)
In a small skillet, heat oil. Add mustards and wait til it splutters up.
Now add curry leaves too and let it turn crispy.
Add shrimps, let the oil coat it well. Cover and cook without adding any water.
When the shrimps are done...toss all the spice powders mentioned above. Run few spoons of lemon juice/vinegar.
Let this stand over medium heat for few more minutes or maybe till the odour of spices leaves the pan. Also let the shrimps coat a nice color.
Serve as a appetizer/ pickle.