FISH PICKLE
Fish pickle is an authentic recipe made with dried or fried fish pieces,boneless fish pieces are preferable. It is served as a side dish for rice and chappati. It contains omega 3 fatty acids,minerals and vitamins. It must be stored in the refrigerator and should be used within 4- 5 weeks.
INGREDIENTS
- Boneless fish pieces 250 g
- Oil for frying
TO GRIND FOR MARINATION :
- Mustard 1 tsp
- Pepper 1 tsp
- Turmeric powder 1/2 tsp
- Vinegar 100 ml
- Red chilly 10 Nos
- Salt
FOR THE GRAVY :
- Ginger chopped 1 tbsp
- Garlic cloves 10-15
- Chili powder 5 tsp
- Green chilly 5 Nos
- Sesame oil 100 ml
- Turmeric powder 1/2 tsp
- Hing 1/2 tsp
- Fenugreek powder 1 tsp
- Mustard powder 1 tsp
- Vinegar 50 ml
METHOD OF PREPARATION
STEP 1 : Wash the fish pieces and drain it completely.
STEP 2 : Grind the spices using vinegar( pepper, Turmeric powder, Mustard seeds, Red chilies,Salt)
STEP 3 : Mix and marinate for 10 minutes.
STEP 4 : After 10 mins, deep fry the marinated fish pieces in low flame till it becomes crispy.
STEP 5 : Heat the pan with sesame oil. When the oil becomes hot, add ginger; garlic; slitted green chilies and other spice powders ( i.e.,chili, turmeric, fenugreek, mustard & hing ). Saute for a while.
STEP 6 : Add the fried fish, salt, 50 ml vinegar and mix well.
STEP 7 : Switch off the flame and allow it to cool.
STEP 8 : Store it in an air tight jar and keep it in the refrigerator.
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