Thursday, Dec 20 2007

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Fish Pickle - 2

By Meera Soni

Ingredients

1 kg fish pieces (approx 1")
2 tsp turmeric powder
1/4 cup vinegar
2 tsp mustard seeds
1 tsp asafoetida
2 cups seasame oil (or vegetable oil)
Salt to taste

Grind to Paste :
1/4 cup vinegar
1 garlic flake
15 black pepper
1 tbsp red chilli powder
2 tsp ginger pieces
2 tbsp cummin seeds
1 tsp fenugreek seeds

Method:

1. Heat oil in a pan
2. Fry the fish pieces till golden brown.
3. Drain and keep aside
4. On the slow flame add the ground paste and simmer for 10 minutes
5. Add turmeric powder
6. Add mustard seeds, asafoetida and simmer for 5 minutes
7. Add fish pieces, mix well and fry for another 5 minutes
8. Remove from fire
9. Mix salt and vinegar in a bowl
10. Add the vinegar mixture and let the pickle cool
11. Store in a sterlised jar

Note: The fish pieces should be covered under oil (if oil is less, heat some oil and once cool add it to pickle) Store in a cool place

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