Fish pickle is one side dish that can never go wrong. It could give the much needed spicy twist to your lunch. Though it is best served with rice, fish pickle can make an excellent side dish for rotis. Here is an easy recipe for pickled fish that can stay good for years in air tight containers.
Ingredients
2 kg fish pieces of your choice
1 ½ tbsp ginger-garlic paste
1 tsp fenugreek powder
½ tsp asafoetida powder
¾ tsp turmeric powder
1 tbsp pepper powder
2 tsp lemon juice
Salt as required
3 tsp mustard seeds
100 gms ginger
10 garlic cloves
6 shallots
3 tbsp Kashmiri chili powder
1 tsp asafoetida powder
Sesame oil as required
Salt as required
Curry leaves
50 ml vinegar
Preparation
Marinate the cleaned fish pieces with ginger-garlic paste, turmeric powder, pepper powder, asafoetida powder, dry roasted fenugreek powder, lemon juice and salt
Keep aside for at least an hour
Heat sesame oil in a pan
Fry the marinated fish
Set them aside to be used later
Add some more oil into the same pan
Splutter the mustard seeds
Sauté ginger and garlic
Add the shallots
Sauté until the shallots turn golden in colour
Add curry leaves
Lower the flame before adding Kashmiri chili powder, asafoetida powder and salt
Sauté until the raw smell of the powders is gone
Pour in the vinegar
Allow the gravy to boil
Into it add the fried fish pieces
Mix well until the fish pieces are nicely coated in the gravy
Allow the pickle to cool down completely
Store in air tight containers.
