This is another treasured recipe from my Amma,very simple to make ,yet so delicious..I’ve prepared this fish pickle last week with 3 pounds of king fish,and its almost over by now.Actually I was hoping that it’ll stay for atleast 3 months.Ok,no complaints..I only gulped almost half of it,eventhough I blamed Deepu for finishing it off real soon.
The recipe follows ..
King Fish diced – 2 lb
Thinly sliced Ginger – 1/2 cup
Thinly sliced Garlic – 1/2 cup
Green Chillies Slit – 10
Kashmiri Red Chilly Powder mixed with a little vinegar(to make it a smooth paste) – 1/4 cup
Vinegar – 1 cup
Curry leaves -1 sprig
Mustard Seeds – 2 tsp
Salt – to taste
Oil – as needed
For Marinating Fish Pieces
Turmeric Powder – 1/2 tsp
Red Chilly powder -1 tsp
Salt – 1 tsp
Mix together turmeric powder,red chilly powder and salt ,adding little water and marinate fish pieces using this mixture. Keep it in a refrigerator for half an hour.Then deep fry the fish pieces,until brown and crisp.
Heat oil in another pan,pop mustard seeds,add curry leaves and fry for a while.Now add ginger,garlic and green chillies into it.Saute it for 3-4 mts in medium heat.(I used store brought ginger-garlic paste instead of sliced ginger & garlic.Be careful while using this ready made paste,it can splash all over and can cause burns.So its better to cover the pan immediately after adding it,but take care not to burn the ingredients).
Sauteing Ginger-Garlic paste
Mix in Red chilly paste and saute for few minutes.
Sauteing Red Chilly paste
Now add vinegar and salt and allow it to boil.When boiled,add the fish pieces into it and simmer for another 5-6 mts.You can add hot water or vinegar(check for sourness before adding it) if needed,and let it come to a boil once again.Switch off the stove,allow it to cool and store in an air tight container.
For better shelf life(in room temperature),fish pieces have to be completely dipped in the gravy,and oil has to be seen on top. Otherwise you can keep the pickle in a refrigerator and always use dry spoon in the pickle,water particles can spoil the pickle.
You can use any hard fish for this like tuna or tilapia.I’ve even prepared this pickle using anchovies.The same method can be used to prepare meat pickle also.