IN A PICKLE, EP 5: SHRIMP 🦐 Tangy, spicy, and not for the faint of tongue—this week’s pickle is a fiery favorite from coastal India. We slow-cook juicy prawns with ginger, garlic, mustard seeds, red chilies, and more before letting them bathe in oil till they’re bold, and deeply craveable. It’s the kind of pickle that makes you question if rice was ever meant to be eaten without it. 🤤 Spoon it over a bowl of curd rice, tuck it into a paratha, or—real ones know—just eat it straight from the jar. It’s the team’s fave at the office and you can find us adding a spoonful to every meal! Comment 🦐 and we’ll send the recipe into your DMs!