By Meera Soni
Ingredients
1/2 kg fish
3/4 cup oil
2 tbsp vinegar
2 small onions
1 tsp mustard seeds
1 tsp turmeric powder
2 garlic flakes
1/2 tsp asafoetida
salt to taste
Make a paste with 1/2 cup boiled water:
3 tbsp chilli powder
1/2" ginger
1/2 tsp fenugreek
1/2 tsp mustard seeds
1/2 tsp cummin seeds
Method:
- Cut the fish into 1" pieces
- Marinate with salt and turmeric powder
- Dry the pieces in the sun
- Heat 1/2 oil in the pan
- Fry the fish pieces till soft
- Drain and keep aside
- Fry the onion pieces in the same oil till brownish
- Drain and mix wityh fish pieces
- Heat the remaining oil in the pan
- Add mustard seeds, garlic flakes, turmeric powder and asafoetida
- Saute for 2 minutes
- Add the grounded paste and simmer for 5 minutes on slow flame
- Add 1 cup hot water
- Remove the pan after 5 minutes
- Add fish and onion mixture
- In a separate pan put vinegar with salt
- Put it on gas and let it boil
- Remove from fire and let it cool
- Pour over fish pickle
- Store in sterlised jar
Non Veggies Index
