Cilantro Pickled Shrimp
8 oz small shrimp, peeled and deveined
2/3 cup vegetable oil, divided
¾ tsp asafoetida (hing)
2 tsp cayenne pepper
1 tsp coriander powder
½ tsp turmeric
½ tsp fenugreek powder
½ tsp crushed mustard seeds
1 ½ tsp salt or to taste
6 tbsp lemon juice, divided
2 ½ tbsp minced garlic
1 tsp poppy seeds
4 green chilies, preferably serranos, minced
4 cups cilantro, with soft stems, chopped coarsely
Rinse shrimp and pat dry. In a small wok or saucepan, heat 2 tbsp of the oil over medium-high heat until very hot. Add asafoetida and when it stops sizzling in about 20 seconds, add shrimp and sauté until they turn opaque, about 2 minutes.
Add cayenne pepper, coriander, turmeric, fenugreek, mustard seeds an d salt. Saute for 3 to 4 minutes, adjusting heat to prevent burning masala. Stir in 2 tbsp of the lemon juice and remove from heat.
In another saucepan, heat remaining oil over medium heat. Add garlic and sauté for 1 minute. Add poppy seeds and chillies. Saute for 1 minute. Add cilantro and stir-fry for 2 minutes.
Pour cilantro mixture over shrimp and return to medium heat. Add remaining lemon juice and mix well. When lemon juice is absorbed, remove from heat.