|
Fish pickle recipe | Preparation time: 30 minutes to 1 hour |
| READ REVIEWS (0) | | A very useful pickle which is also nutritious. | | | | | | Ingredients |
- Fish fillet - 1kg
- Onion - 1.5kg
- Garlic - 200gm
- Ginger - 100gm
- Green chillies - 15 nos
- Turmeric - 1tsp
- Pepper powder - 2 tbsp
- Chilli powder - 3 tbsp
- Coriander Powder - 6 tbsp
- Fenugreek powder - 1 tsp
- White vinegar - 1 litre
- Salt
- Coconut or vegetable oil- 2 cups
| Preparation Method |
- Cut the fish into half inch cubes.
- Marinate the fish in turmeric, a little chilli powder and salt.
- Keep aside.
- Chop the onions into thin slices.
- Grate the garlic and ginger.
- Slit the green chillies.
- Fry the onions in oil till brown and crisp.
- Remove into a dry vessel.
- Fry the ginger, garlic and green chillies till no water and keep aside.
- Medium fry the fish pieces and keep aside.
- To the rest of the oil add the chilli powder, coriander powder, pepper powder and fry till crisp.
- Add the fried onions, ginger, garlic and chillies and mix well.
- Add vinegar to the mixture and bring to a boil on a slow flame.
- Add enough salt.
- Add the fish pieces and stir carefully so that the pieces do not break.
- Boil till the mixture starts to thicken.
- Off the gas.
- Add the fenugreek powder and keep covered on the hot stove.
- Check the spices and salt and add if required.
- When it is cooled down, transfer to dry glass jars.
- Add 2 or 3 crushed garlic cloves on top and cover with an airtight lid.
- Keep in a cool dark place for a week.
- Then transfer to a refrigerator.
- Before using, take the required quantity in a dry glass container and keep at room temperature for half an hour.
Tips
- Do not use aluminium vessels for preparing as the vinegar will react with it.
- If you are using daily, transfer the pickle into a small jar and keep outside.
- Use tuna, seer fish or prawns. You can use any fish with no bones.
|
|
|
|
|
|