My husband is a big time pickle lover...we have atleast two types of pickles at home at any given time. But I have tried my hand at making pickle only couple of times and this is the first time I am making fish pickle.
Ingredients
To marinate
Fish (any fleshy fish) - 1 kg (cleaned, bones removed, cut into small cubes)
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - as required
To grind
Ginger - 3 inch piece
Garlic - 7 big cloves
Chilly powder - 2 tbsp ( as per your taste)
To powder
Mustard seed - 1 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida powder - 1/2 tsp
Gingely oil - 4 tbsp
Vinegar - 1 cup
Curry leaves - 1 sprig
Method
Marinate the fish with items under "To marinate" and keep it for atleast half hour.
Heat a kadai, and add gingely oil. When its hot, fry the fish pieces (they should not be fried too much that it becomes difficult to chew). Keep the fried fish aside.
Fry curry leaves and keep them aside with the fish.
Grind items of second batch in small jar of the mixie. In the hot oil (left in kadai after frying fish), saute the ground masala in the oil till oil separates. Add more oil if required. When raw smell of ginger-garlic is gone and oil starts separating, add vinegar and let it boil. Check salt, add as required at this stage. Once vinegar starts to boil, reduce the flame and add fried fish and curry leaves. Mix the whole thing gently and let fish get cooked in the masala. Check salt. Switch off the stove. Now add the powdered items (mustard, fenugreek and asafoetida) and mix well.
Once the pickle is cooled well, transfer it to a clean glass jar with tight lid.
Ingredients
To marinate
Fish (any fleshy fish) - 1 kg (cleaned, bones removed, cut into small cubes)
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - as required
To grind
Ginger - 3 inch piece
Garlic - 7 big cloves
Chilly powder - 2 tbsp ( as per your taste)
To powder
Mustard seed - 1 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida powder - 1/2 tsp
Gingely oil - 4 tbsp
Vinegar - 1 cup
Curry leaves - 1 sprig
Method
Marinate the fish with items under "To marinate" and keep it for atleast half hour.
Heat a kadai, and add gingely oil. When its hot, fry the fish pieces (they should not be fried too much that it becomes difficult to chew). Keep the fried fish aside.
Fry curry leaves and keep them aside with the fish.
Grind items of second batch in small jar of the mixie. In the hot oil (left in kadai after frying fish), saute the ground masala in the oil till oil separates. Add more oil if required. When raw smell of ginger-garlic is gone and oil starts separating, add vinegar and let it boil. Check salt, add as required at this stage. Once vinegar starts to boil, reduce the flame and add fried fish and curry leaves. Mix the whole thing gently and let fish get cooked in the masala. Check salt. Switch off the stove. Now add the powdered items (mustard, fenugreek and asafoetida) and mix well.
Once the pickle is cooled well, transfer it to a clean glass jar with tight lid.
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