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.