Goan Shrimp Pickle (Mole De Camarao)
6 tablespoons vegetable oil, divided
2 cups medium shrimp, peeled and deveined
8 curry leaves
2 serrano green chilies, minced
1 tablespoon minced garlic
6 dried red chilies, roughly pounded
2 small red onions, peeled and minced
6 tablespoons white vinegar
½ teaspoon turmeric powder
Table salt, to taste
Yields 2 cups
Prep Time: 10 minutes
Cook Time: 20–25 minutes, plus 20 minutes to cool You can increase the quantity of this and serve it as a side dish. It will keep for up to 1 week refrigerated.
1. Heat 3 tablespoons of the vegetable oil in a medium-sized skillet. Add the shrimp and sauté for 3 to 4 minutes or until no longer pink. Transfer the shrimp to a bowl.
2. In the same skillet, heat the remaining vegetable oil. Add the curry leaves, green chilies, garlic, red chilies, and onions; sauté for 7 to 8 minutes or until the onions are well browned.
3. Add the vinegar, turmeric, and salt. Bring to a slow boil. Reduce heat.
4. Add the shrimp and simmer on very low heat for about 8 minutes.
5. Remove from heat and cool to room temperature, about 20 minutes. Transfer to a dry bowl. Refrigerate, covered, until needed.
Choosing Mangoes
When buying mangoes, feel the fruit. It should yield to gentle pressure. It should also be very fragrant. To ripen mangoes, place them in a brown paper bag for a few days.
