Recipe for Fish Pickle
Ingredients:
king fish diced - 1 kg(you can use prawns also)
chilly powder mixed with a little vinegar (to make it a smooth paste) - 5 tbsp(adjust as per your spice level)
turmeric powder -1/4 tsp
pepper powder -2 tsp
ginger thinly sliced -1 inch piece
garlic thinly sliced - 2 pods
green chilies -5-7,slit(As per your tolerance level)
mustard seeds - 1/2 tsp
fenugreek seeds -1/4 tsp
ginger-garlic paste-5 tbsp
vinegar - 1/4 -1/2 cup
curry leaves-2 sprigs
salt to taste
sesame oil- 1/4 cup
water -1/2 cup- 1 cup(boiled)
Method:
Mix together 2 tsp chilly powder,turmeric powder, pepper powder and salt by adding 2 tbsp water and marinate fish pieces using this mixture.Keep it in refrigerator for 30 minutes.
Then deep fry the fish pieces until it is crispy...this is done to remove the moisture in the fish,so that the pickle will keep it for long.
Heat oil in a pan.Add mustard seeds , fenugreek seeds and allow them to pop.Then add curry leaves also.
Now add ginger,garlic and green chilies into it.Saute it for 3-4 minutes in medium heat.
I saute ginger- garlic paste to get more gravy.
Now mix in red chilly paste and saute for few minutes or until the raw smell goes off.
Now add vinegar & salt and bring it to boil.When boiled add the fish pieces into it and simmer for another 5-7 minutes.You can add hot water or vinegar if needed,bring it to boil for once again.
Dry roast 1/2 tsp mustard,1/4 tsp fenugreek seeds.When it is cool,grind them into powder with mortar and pestle.
Sprinkle this roasted powder over the pickle& mix it well.
Remove it from fire & allow it to cool completely. Store in an air tight glass bottle.
TIPS:
If you are planning to keep it for a long time,it is better to refrigerate it.Though you can start using it the day it's made,it is better to keep it for 2-5 days for the flavor to settle in.Make sure that you use only boiled &cooled water.
When you add vinegar,start with 1/4 cup and add more,after doing a taste check.
Do not use wet spoon which adds moisture and the pickle very easily get'' fungus'' and that spoils the whole pickle.Add boiled& cooled oil to the top of the pickle.This will prevent fungus.
This is a spicy recipe,please adjust the ingredient measurements to suit your taste.
Ingredients:
king fish diced - 1 kg(you can use prawns also)
chilly powder mixed with a little vinegar (to make it a smooth paste) - 5 tbsp(adjust as per your spice level)
turmeric powder -1/4 tsp
pepper powder -2 tsp
ginger thinly sliced -1 inch piece
garlic thinly sliced - 2 pods
green chilies -5-7,slit(As per your tolerance level)
mustard seeds - 1/2 tsp
fenugreek seeds -1/4 tsp
ginger-garlic paste-5 tbsp
vinegar - 1/4 -1/2 cup
curry leaves-2 sprigs
salt to taste
sesame oil- 1/4 cup
water -1/2 cup- 1 cup(boiled)
Method:
Mix together 2 tsp chilly powder,turmeric powder, pepper powder and salt by adding 2 tbsp water and marinate fish pieces using this mixture.Keep it in refrigerator for 30 minutes.
Then deep fry the fish pieces until it is crispy...this is done to remove the moisture in the fish,so that the pickle will keep it for long.
Heat oil in a pan.Add mustard seeds , fenugreek seeds and allow them to pop.Then add curry leaves also.
Now add ginger,garlic and green chilies into it.Saute it for 3-4 minutes in medium heat.
I saute ginger- garlic paste to get more gravy.
Now mix in red chilly paste and saute for few minutes or until the raw smell goes off.
Now add vinegar & salt and bring it to boil.When boiled add the fish pieces into it and simmer for another 5-7 minutes.You can add hot water or vinegar if needed,bring it to boil for once again.
Dry roast 1/2 tsp mustard,1/4 tsp fenugreek seeds.When it is cool,grind them into powder with mortar and pestle.
Sprinkle this roasted powder over the pickle& mix it well.
Remove it from fire & allow it to cool completely. Store in an air tight glass bottle.
TIPS:
If you are planning to keep it for a long time,it is better to refrigerate it.Though you can start using it the day it's made,it is better to keep it for 2-5 days for the flavor to settle in.Make sure that you use only boiled &cooled water.
When you add vinegar,start with 1/4 cup and add more,after doing a taste check.
Do not use wet spoon which adds moisture and the pickle very easily get'' fungus'' and that spoils the whole pickle.Add boiled& cooled oil to the top of the pickle.This will prevent fungus.
This is a spicy recipe,please adjust the ingredient measurements to suit your taste.
