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 Goan Shrimp Pickles (Mole de Camarao) Recipe


  • 1/2 cup (125 ml) oil

  • 1 lb (500 g) medium shrimp, peeled and patted dry

  • 1/2 teaspoon cumin seeds

  • 1/4 teaspoon black peppercorns

  • 1 teaspoon ground turmeric

  • 1 medium onion, diced

  • 2-3 cloves garlic

  • 1 tablespoon minced ginger

  • 4 green cardamom pods, seeds removed and husks discarded

  • 10 dried chilies, dry-roasted in a skillet until crisp

  • 1 teaspoon cinnamon

  • 1-2 cups (250-500 ml) white vinegar

  • 1 teaspoon salt


  1. Heat the oil in a wok or skillet and stir-fry the shrimp for 5 minutes. Drain and set aside.

  2. Grind or blend all the seasonings in a blender or food processor with 2-3 tablespoons of vinegar, to make a paste. Transfer to a saucepan and dilute to a thin sauce with the rest of the vinegar. Simmer over low heat for 30 minutes. Add the salt, then cool.

  3. Pack the shrimp into a sterilized glass jar and pour the sauce over the shrimp. Make sure there is a layer of oil covering the top of the shrimp. Allow to pickle for 3 days before eating. This pickle is an ideal accompaniment to any seafood dish and can be kept in the fridge for 1 to 2 months.

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